Recipe courtesy of Readers Digest
Grilling the endive on just one side makes for a delicious mix of charred, silky, and crunchy leaves.
4 large heads of white endive
4 tablespoons olive oil
1⁄2 lb (230g) cooked beet
3 tablespoons good-quality mayonnaise
2 teaspoons wholegrain mustard
Preheat the grill. Rinse and dry the endive, then trim the heads and remove any damaged outer leaves. Cut the heads of endive in half, lengthwise.
Put the halves on the grill rack, cut sides down, brush with some of the olive oil and grill for 5 minutes just on one side, about 4in. (10cm) away from the heat. Turn them over, brush with the remaining olive oil and grill
for 3 minutes more until the edges begin to char.
Meanwhile, slice the beet into thin discs and set them aside.
To make the orange and mustard dressing, squeeze 1 tablespoon of juice from the orange and stir it into the mayonnaise, then stir in the wholegrain mustard.
Remove the endive from the grill. Arrange it, cut sides up, around a serving dish, like the spokes of a wheel. Spoon the orange and mustard dressing on top and lay the sliced beet in between.
Nutrients per serving: calories 223, carbohydrate 10g (including sugar 7g), protein 2g, fat 21g (saturated fat 3g), good source of vitamins B group, E, and fola
15 Poppy House Road
Rio Vista, California 94571