This endive was sitting in my fridge for a while. My intention was to braise it, Julia Child style, but it’s been so hot lately that I haven’t had much inclination to leave my oven on for hours at a time. I knew I needed to use the endive soon, so last night my husband and I went over to my parent’s house to light up their grill and swim in their pool. Along with the endive, I grilled some beautiful organic chicken breasts in a homemade hoisin barbecue sauce.
I made a yogurt based dressing to go with the endive, because I wanted to keep the meal on the light side. Yogurt often makes a great substitute for mayo in creamy dips and dressings. Even just subbing out half of the mayo in a recipe for yogurt can make a huge difference in the fat content and calorie count.
Grilled Endive with Chipotle Yogurt Dressing
Serves 3 to 6
2 tbs Barbecue Spice Rub
1/2 cup Fat-Free Plain Yogurt
1 tbs Dijon Mustard
1 Canned Chipotle Pepper
Juice of 1 Lime
2 Garlic Cloves
Cut each endive in half lengthwise. Sprinkle endive halves generously with barbecue spice rub. Drizzle the endive with olive oil and rub the oil and spices into the endives until they are fully coated. Grill the endive halves for 7 or 8 minutes on each side.
To make the dressing, add all the remaining ingredients to a blender or food processor and pulse together. Drizzle the dressing over the endive halves and serve. This dressing also makes a great veggie dip.
15 Poppy House Road
Rio Vista, California 94571