dimanche 15 mars 2015

Grilled Witloof Endive


Yield: 1 Servings
1 head fresh witloof endive -
-(1 head,per person)
1/2 c olive oil
2 T balsamic vinegar
1 sm garlic clove
Mash the garlic into a paste and blend with the oil and vinegar. If
desired, season lightly with salt and pepper.
Slice the heads of endive lengthwise and brush with the oil mixture.
Grill about 4 minutes per side, basting occasionally with the oil.
(This is a wonderful accompaniment to grilled fish. The recipe will
work equally well with radicchio.)

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