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Recipe

Grilled Endive Salad

Mark Thomas

Servings: four.

Grilling the endive on just one side makes for a delicious mix of charred, silky, and crunchy leaves.

Ingredients

  • 4 small heads Belgian endive
  • Extra-virgin olive oil
  • Kosher salt
  • 1/2 lb. arugula, washed, tough stems trimmed
  • 1 lemon, quartered
  • 1-1/2 oz. Parmigiano-Reggiano, cut into thin flakes with a knife or vegetable peeler
  • Freshly ground black pepper

Nutritional Information

      Calories (kcal) : 140
      Fat Calories (kcal): 100
      Fat (g): 11
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 10
      Sodium (mg): 350
      Carbohydrates (g): 7
      Fiber (g): 1
      Protein (g): 7

Preparation

  • Heat the grill. Remove any wilted or brown-tinged leaves from the heads of endive and halve them lengthwise. Dip them in cold water and shake lightly. Toss with olive oil and sprinkle with salt.
  • Grill the endive on only the cut side over medium-high heat until just tender when pierced with a fork, 10 to 13 minutes. Arrange the arugula on four salad plates and set the endive halves on top. Drizzle with a little more olive oil and a squeeze of lemon; top with the shaved Parmigiano and freshly ground black pepper and serve.

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