Grilled Endives with Marjoram

Endives pick up a delicious smoky flavor on the grill. Mario Batali cooks them until they're tender but still a little crisp, then tosses the endives with a lemony dressing and tops them with slices of Provatura (an Italian cheese that's similar to mozzarella but firmer). Young provolone is an easy-to-find substitute.


Slideshow: More Grilled Vegetable Recipes


  • Total Time:
  • Servings: 6

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  • 1/4 cup extra-virgin olive oil
  • Finely grated zest and juice of 1 lemon
  • Salt and freshly ground pepper
  • 6 Belgian endives, halved lengthwise
  • 2 tablespoons finely chopped marjoram
  • One 4-ounce piece of young provolone, shaved

How to make this recipe

  1. Light a grill or preheat a grill pan. In a small bowl, whisk the olive oil with the lemon zest and lemon juice and season with salt and pepper. In a large bowl, toss the endive halves with all but 2 tablespoons of the dressing.

  2. Grill the endive halves over moderate heat, turning once, until lightly charred and just cooked through, about 5 minutes. Transfer the endives to a platter, cut side up. Drizzle with the remaining 2 tablespoons of dressing and sprinkle with the marjoram. Scatter the provolone shavings on top of the endives and serve.

Contributed By Published May 2008

484102 recipes/grilled-endives-with-marjoram 2013-12-06T23:29:50+00:00 Mario Batali spring|summer|master-cook|grilling-barbecuing|barbecue-cookout|italian|salads|side-dishes|6|fast|vegetarian may-2008,Mario Batali,fresh herbs,grilled vegetables,endives,Provatura,provolone recipes,grilled-endives-with-marjoram 484102

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