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Recipe

Grilled or Broiled Endive with Pancetta and Salsa Verde

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Amy Albert and Scott Phillips

Servings: four as an appetizer.

You can refrigerate the wrapped, oiled endive for several hours before cooking. For a delicious variation on the salsa verde, add a few salt-packed anchovy fillets. If you’re grilling, cook the endive over glowing (not flaming) coals.

Ingredients

For the salsa verde:

  • 1 cup tightly packed flat-leaf parsley leaves
  • 1/4 cup sliced shallots (2 small)
  • 1 to 2 cloves garlic, chopped; more to taste
  • 3 oz. (1/4 cup plus 2 Tbs.) excellent-quality extra-virgin olive oil
  • 1 Tbs. white-wine vinegar
  • Grated zest of 1/2 lemon
  • 1 hard-cooked egg
  • 1 Tbs. capers, rinsed, drained, and chopped
  • Freshly ground black pepper to taste

For the endive:

  • 4 medium heads Belgian endive, steamed 10 minutes and cooled)
  • 2 Tbs. extra-virgin olive oil
  • 1 lemon, halved
  • Salt and freshly ground black pepper to taste
  • 16 thin slices pancetta, about 1/8 inch thick

Nutritional Information

      Calories (kcal) : 350
      Fat Calories (kcal): 280
      Fat (g): 31
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 22
      Cholesterol (mg): 75
      Sodium (mg): 960
      Carbohydrates (g): 8
      Fiber (g): 3
      Protein (g): 12

Preparation

  • Make the salsa verde: In a food processor, combine the parsley, shallots, garlic, olive oil, vinegar, and lemon zest. If you’re using anchovies, add them, too. Add the egg; pulse briefly until just chopped. Stir in the capers. Taste and season with pepper and with salt, if necessary. Cover and refrigerate for an hour or so before serving to let flavors develop. About 15 minutes before serving, take the salsa verde out of the refrigerator to let it come to room temperature.
  • Cook the endive: Cut the steamed endive in half lengthwise. Cut out the tiny center leaves and the core and discard. Brush the endive with 1 Tbs. of the olive oil and season with a squeeze of lemon, salt, and pepper. Wrap each endive half loosely with two slices of pancetta (the slices may unravel as you work with them; this is fine). Brush again with a little olive oil. Start a charcoal grill or heat the broiler. Arrange the wrapped endive on the grill over glowing (not flaming) coals or close to the broiler and cook, turning several times, until the pancetta is crisp and browned and the endive is heated through, about 8 minutes. Arrange on a serving platter and spoon the salsa verde around the endive. Serve immediately.

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