| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Belgian |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
|
Navel orange |
| 1 |
tb |
White wine vinegar |
| 3 |
tb |
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
A Message from our Provider:
“No God, no peace. Know God, know peace.”