It's finally that time of year again, when most garden bounties begin to dwindle as the weather gets colder with each passing day. Lucky for us, there is a vegetable that is available year-round (and cooks just as well on the grill as it does a broiler). I'm talking about endive.
Endive (pronounced on-deev) is, of course, a natural for salads or as a scooper or dipper. But it’s also great served warm. Endive’s firm texture stands up to the heat, and its slender, crunchy heads cook up deliciously browned on the outside and crisp-tender on the inside.
Not sure about endive just yet? Try it yourself before recommending it to your clients or caterer. Watch a video on preparing endive or look up side dishes, appetizers and even desserts made with endive here. (You won't be disappointed)
Grilled Endive with Balsamic Rosemary Marinade
6 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
3 cloves minced garlic
1 1/2 teaspoons chopped fresh rosemary
3/4 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons dried lavender flowers (optional)
6 heads endive (red, white, or a combination), halved lengthwise through the root end
(1) In a large non-metallic bowl, whisk together the marinade ingredients. Add the endive and toss. Set aside at room temperature to marinate, stirring occasionally, for 30 minutes.
(2) Prepare a grill to medium heat and lightly oil the grate. Grill the endive cut side down until lightly charred, 3 to 5 minutes depending on your grill. Turn, brush with any remaining marinade, and cook until crisp-tender and lightly charred, 3 to 5 minutes depending on your grill. Serve warm.