Grilled Endives with Serrano Ham
- Contributed by Sam Clark
- ACTIVE:
- TOTAL TIME:
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SERVINGS:
4 FIRST-COURSE SERVINGS
Our Pairing Suggestion
The addition of salty ham to the endives allows a chilled glass of bone-dry fino sherry to cope nicely with the sharp flavors.
Recipe: Grilled Endives with Serrano Ham
- FAST
Ingredients
- 1/4 cup plus 2 tablespoons sherry vinegar
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 1/2 garlic clove, finely chopped
- 1/2 teaspoon thyme leaves
- Salt and freshly ground pepper
- 2 large endives, halved lengthwise
- 1/2 pound Serrano or prosciutto di Parma, thinly sliced
- 1 tablespoon coarsely chopped flat-leaf parsley
- 4 lemon wedges
- In a small saucepan, simmer the sherry vinegar over low heat until reduced to 1 tablespoon, about 5 minutes; let cool. In a bowl, whisk 3 tablespoons of the olive oil with the vinegar, garlic and thyme. Season with salt and pepper.
- Light a grill or preheat a grill pan. Brush the endives lightly with olive oil, then grill them over low heat until lightly charred, about 3 minutes per side. Thinly slice the endives lengthwise. Arrange the endives in a layer on 1 side of each plate. Arrange the slices of Serrano ham next to the endives, then drizzle with the dressing. Sprinkle the parsley on top and serve with the lemon wedges.
- From The London Scene
- Published December 1999





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