Grilled Endive
- 4 heads of Belgian endive, halved lengthwise
- Extra virgin olive oil
- Shaved parmesan
- 1 lemon
- Salt and pepper
- Heat grill until hot. Lightly brush the grill grate with olive oil to prevent sticking.
- Cut the heads of endive lengthwise into two individual sides each.
- Drizzle the cut side of endive with about 2 tablespoons of extra virgin olive oil, season with salt and freshly ground black pepper to taste.
- Put the endive cut side down on the grill, grill until the edges are well browned and curled, about 5 minutes.
- Remove and drizzle with a little more fresh olive oil. Top with shaved parmesan, squeezed lemon juice, salt and pepper.
Grilled Endive Recipe
