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Grilled Endives with Marjoram

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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.

  1. 1/4 cup extra-virgin olive oil
  2. Finely grated zest and juice of 1 lemon
  3. Salt and freshly ground pepper
  4. 6 Belgian endives, halved lengthwise
  5. 2 tablespoons finely chopped marjoram
  6. One 4-ounce piece of young provolone, shaved
  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.