| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Belgian |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
|
Navel orange |
| 1 |
T |
White wine vinegar |
| 3 |
T |
Olive oil |
| 4 |
|
Belgian endives |
INSTRUCTIONS
With a vegetable peeler remove two 1 1/4 by 1/2-inch strips zest from
orange and cut lengthwise into very thin strips. Squeeze enough juice
from orange to measure 2 tablespoons. In a bowl whisk together zest,
orange juice, vinegar, 2 tablespoons oil, and salt and pepper to taste
until combined well. Preheat grill pan. Halve endives lengthwise,
keeping halves from separating into leaves, and brush all over with
remaining 1 tablespoon oil. Season endives with salt and pepper and
grill, cut sides down, on a well seasoned grill pan over moderately
high heat. Serve endives drizzled with vinaigrette. Yield: 4
servings, as a side dish NOTES : Recipe courtesy of Gourmet Magazine
Recipe by: Cooking Live Show #CL9058 Posted to MC-Recipe Digest by
"Angele and Jon Freeman" <jfreeman@comteck.com> on Feb 7, 1998
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