Grilled Belgian Endive Food

GRILLED BELGIAN ENDIVE

Grilled Belgian Endive image

Who knew salad ingredients would taste so good grilled? A simple and elegant accompaniment to any dish. This can be prepared on the outdoor grill or easily made up on a stove top grill pan.

Provided by threeovens

Categories Greens

Time 15m

Yield 8 pieces, 4 serving(s)

Number Of Ingredients 6

Ingredients

olive oil (for the grill)
4 Belgian endive, halved lengthwise
2 tablespoons olive oil
1 tablespoon fresh oregano, chopped
1 tablespoon balsamic vinegar
salt & freshly ground black pepper

Steps:

Heat an outdoor grill or stove top grill pan over high heat.
Trim the tough, woody bottom of the endive leaving just enough for the leaves to remain connected. Cut the endives in half, lengthwise. Combine the oil and 1/2 tablespoon fresh oregano. Brush the cut sides of the endive with the oil oregano mixture.
Brush grill grates or grill pan lightly with olive oil. Grill the endives on the grill by placing them cut side down and cooking until the edges are browned and curled, about 3 - 4 minutes. Remove to serving dish and drizzle with balsamic vinegar, remaining oregano, salt and pepper.

Nutrition Facts : Calories 151.1, Fat 7.8, SaturatedFat 1.2, Sodium 114, Carbohydrate 18, Fiber 16, Sugar 1.9, Protein 6.5

GRILLED PORK TENDERLOIN AND BELGIAN ENDIVE AND TOMATO CHILE JAM

Grilled Pork Tenderloin and Belgian Endive and Tomato Chile Jam image

Categories Pork Tomato Marinate Rosemary Summer Grill/Barbecue Healthy Endive Gourmet

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

1 large garlic clove
1 1/2 teaspoons salt
2 teaspoons minced fresh rosemary
1/4 teaspoon black pepper
2 1/2 tablespoons olive oil
2 (3/4-lb) pork tenderloins
2 lb plum tomatoes, halved lengthwise
1/3 cup sugar
1 teaspoon dried hot red pepper flakes
4 Belgian endives, halved lengthwise
Special Equipment
an instant-read thermometer

Steps:

Mince garlic and mash to a paste with 1 teaspoon salt using a large heavy knife, then stir together garlic paste, rosemary, pepper, and 1 tablespoon oil in a small bowl. Pat pork dry and rub all over with paste. Marinate, uncovered, at room temperature 20 minutes.
While pork marinates, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
While grill is heating, set a box grater into a shallow dish, then rub cut sides of tomatoes against large teardrop-shaped holes to remove as much tomato pulp as possible (discard skins). Boil tomato pulp, sugar, red pepper flakes, and remaining 1/2 teaspoon salt in a 4-quart heavy pot, uncovered, stirring occasionally, until reduced to about 1 1/2 cups, 15 to 20 minutes. Transfer tomato jam to a bowl set in a larger bowl of ice and cold water and cool to room temperature, stirring.
Brush both sides of endive halves with remaining 1 1/2 tablespoons oil and season with salt. Grill pork and endives on lightly oiled grill rack, turning over occasionally, until thermometer inserted diagonally into center of pork registers 150°F and endives are tender, 8 to 10 minutes. Transfer pork to a cutting board and let stand 5 minutes. (Internal temperature will rise to about 155°F while standing.) Serve pork with endives and tomato chile jam.

GRILLED RADICCHIO AND ENDIVE

Grilled Radicchio and Endive image

To grill radicchio and endives so that they are flavorful and moist, place them close together on the grill.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 5

Ingredients

1 head radicchio
6 heads Belgian endive
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper

Steps:

Heat grill until it is medium hot. Slice the radicchio lengthwise into six wedges. Slice the Belgian endives lengthwise into four wedges. Using a pastry brush, brush the olive oil over all sides of the radicchio and endive wedges. Sprinkle radicchio and endive wedges with salt and pepper. Place the radicchio and endive wedges on the grill, away from direct flame. Cook, turning occasionally, until golden and tender, 6 to 8 minutes depending on heat of grill. Serve immediately.

BELGIAN ENDIVE AND BEETROOT SALAD

Belgian Endive and Beetroot Salad image

My mother used to make endive salad (witlof salade) in different ways; I thought I share them with you. She used to use mayonnaise but I usually use the sour cream. I would think you can use your own favorite dressing on this but I would suggest you make it a creamy one. Use as much dressing on this as you like, the 3 tablespoons are just a guide line. I sometimes cheat and buy the beets in a jar! The amount of this salad depends on the size of the endive and the beets.

Provided by PetsRus

Categories Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 heads Belgian endive, the bitter core removed and finely chopped (chicory)
2 cooked beets, coarsely grated or chopped in cubes
1 apple, coarsely grated or chopped in cubes
3 tablespoons sour cream, more if you like
1 teaspoon mustard
salt and pepper

Steps:

Mix the sour cream with the mustard and add salt and pepper.
Combine with the rest of the ingredients.
Variations: use (as many as you like) chopped hard-boiled eggs instead of the beets, then leave out the mustard and use some curry powder in the sour cream.
Add some chopped green onion.
Use 4-6 oz cubed or chopped cheese of your choice instead of the beets.

GRILLED BELGIAN ENDIVE AND BLUE CHEESE GRATINéE

Grilled Belgian Endive and Blue Cheese Gratinée image

Categories Cheese Dairy Leafy Green Appetizer Broil Vegetarian Backyard BBQ Casserole/Gratin Blue Cheese Fall Spring Winter Grill/Barbecue Endive Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 5

Ingredients

6 heads Belgian endive, each cut lengthwise into 5 slices
4 1/2 tablespoons olive oil
6 ounces blue cheese, crumbled
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh parsley

Steps:

Prepare barbecue (medium-high heat) and preheat broiler. Place endive in single layer on baking sheet. Brush endive with 4 tablespoons oil. Sprinkle with salt and pepper. Grill until crisp-tender, about 1 minute per side. Return to baking sheet. Sprinkle with cheese. Broil until cheese melts and bubbles, about 2 minutes. Transfer to platter. Drizzle with 1/2 tablespoon oil and vinegar. Top with parsley.

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Discard any of the endive’s bruised or wilted outer leaves. Cut away a thin slice from the root end to remove the usually discolored surface portion of the stem. Wash the endive under cold running water, then shake off the moisture.
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Place the endive cut side up on a broiling pan. Sprinkle liberally with salt and grindings of pepper and pour the olive oil over it in a thin stream. Insert the pan in the broiler at the level farthest away from the heat.

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