Endive and has a nice flavor with a hint of bitterness, which makes your mouth water. It may be used as a green vegetable or a cooked salad. It can also be poached. Today, getting into the summer spirit of barbecuing we’re going to tell you the best method for grilling endive.
Take a thin slice off the stem end to remove the yellow or brown end.
Take a half-inch off the tip to make it easier to rinse the inner leaves.
Run tap water into the tip. The head of endive will swell in your hand as it fills with water. Empty out the water.
Slice each endive in half the long way.
Trim a small “V” out of the stem end to remove part of the core.
Brush with olive oil on the cut side.
Sprinkle with a little coarse salt
Place on a medium hot grill cut side down.
Grill until slightly charred, but still tender crisp and remove to a serving platter
Drizzle with a little more oil and sprinkle with a small pinch of salt.
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