Grilled Belgian Endive
with Creamy Tarragon Dijon Dressing
In spite of being a delicate lettuce, Belgian Endive holds up well to the flame and picks up a beautiful char.
No one ever heard of putting lettuce on a grill before the trendy ‘80s when it became something of a culinary rage. Now, it's standard fare and something that I cannot live without during grilling season. I've learned that just about any vegetable (and fruit, too, for that matter) can be thrown on a grill, coated with a simple vinaigrette, and if tended to carefully, will get the right amount of delicious charring without damaging the product. Bell peppers, mushrooms, zucchini, radicchio and of course, Belgian Endive routinely find their way onto my grill. The dressing I use was not originally intended to go with grilled vegetables, but it is perfect for the deliciously charred, slightly bitter taste of a grilled Endive. Originally, this dressing recipe came from the Silver Palate Cookbook printed in 1979.
A Study of Belgian Endive - Grilled Belgian Endive
Ingredients
- 4 medium heads of Belgian Endive
- 1/4 cup olive oil
- 2 tbsp white wine vinegar
- juice of 1/2 lemon
- pinch of sea salt
- 4-5 grinds freshly ground black pepper
Instructions
- The Endive can be grilled in a stovetop grill pan or over a charcoal or gas grill. If using a grill pan, use medium high heat and oil the pan before grilling. If using a charcoal grill, grill over well-established embers on oiled grates about 6" from the coals. This recipe is specifically for cooking on a gas grill.
- Cut the four endive in half lengthwise. Do not remove the root stem.
- In a mixing bowl, whisk together the vinegar, lemon juice, olive oil, salt and pepper. Toss in the endive and coat them thoroughly in the vinaigrette.
- Make the Creamy Tarragon Dijon Dressing.
- Place the Endive cut side down, over a gas grill on medium high heat. Cook 5-7 minutes, being sure to move the lettuce away from any flare-ups. You want a bit of char and grill marks to be apparent, but you do not want the lettuce to burn.
- Turn over and cook another 5 minutes. The lettuce should be slightly limp and thoroughly cooked through. Add a little more vinaigrette to the cooking Endive while on the grill if it gets dry and needs a little boost.
- Serve warm with the chilled dressing on the side.
Salad Dressing Repository - Creamy Tarragon Dijon Dressing
Ingredients
- 1 whole egg
- 2 egg yolks
- 1/3 cup Dijon mustard
- 1/4 cup tarragon vinegar
- 1 tsp dried tarragon leaves
- 1/8 tsp fine seas salt
- 7-8 grinds freshly cracked black pepper
- 1 cup extra virgin olive oil
- 1 cup vegetable oil
Instructions
- In a blender or food processor add the egg, egg yolks, mustard, vinegar, tarragon, salt & pepper and spin for one minute.
- Slowly add the oils while the processor is spinning. The dressing will emulsify to the consistency of a mayonnaise.
Notes
- Remember, this dressing has fresh eggs, and so should be kept refrigerated. It will last a week or so in the fridge.