Grilled Endives With Majoram
From mystic_river1 15 years ago
- 5 minutes to make
- Serves 6
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 . Read more Courtesy Food and Wine May '08 See less
Ingredients
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- 1/4 cup extra-virgin olive oil shopping list
- Finely grated zest and juice of 1 lemon shopping list
- salt and freshly ground pepper shopping list
- 6 Belgian endives, halved lengthwise shopping list
- 2 tablespoons finely chopped marjoram shopping list
- One 4-ounce piece of young provolone, shaved shopping list
How to make it
- 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.
- 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.
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