Charred and Smoky Belgian Endives
- TOTAL TIME: 20 MIN plus cooling
- SERVINGS: 6
In this incredibly easy recipe, Michael Chiarello brushes endives with olive oil, grills them until lightly charred and super-juicy, then dresses them with olive oil. The endives can be grilled while the roast is just starting to cook, then set aside, since they’re terrific at room temperature or chilled.
- 6 red and white Belgian endives, halved lengthwise
- Extra-virgin olive oil, for brushing and drizzling
- Kosher salt
- Freshly ground pepper
- Light a hardwood charcoal fire. Brush the endive halves with olive oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until lightly charred and just tender, about 15 minutes. Transfer the endives to a platter, tent with foil and let steam for 5 minutes. Remove the foil and let the endives cool to room temperature. Refrigerate if desired. Generously drizzle with olive oil and serve.
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