Friday, February 28, 2014

Grilled Endive with Gorgonzola Dressing

Grilling and roasting vegetables brings out their sweetness, grilling lettuce is no exception. Endive lettuce is relatively sweet to begin with, and grilling it makes it even more so. Add some cheesy dressing and voila, you're set to go. Many cheese dressings are too heavy for me, so I've included my recipe for a lighter version. Easy cheesy, lemon squeezee. Well, that may not be how the saying goes, but it is how this dressing comes together!


4 endive heads
1 tsp. olive oil (or use truffle olive oil)
3 Tbs. low fat Italian style dressing
1 tsp. mayonnaise
1 tsp. lemon juice
2 Tbs. gorgonzola cheese


Heat a grill or grill pan to medium high heat. Brush the grill ridges with the olive oil. Cut the endive heads in half. Place the endive halves on the grill for about 1 minutes, then turn one quarter then and grill for another minute. Flip the endive halves over and continue to grill for 1 final minute. These cook quickly! The endive will be hot, and may have a few soft outer leaves, but won't be soft all the way through. You want it to still have some crunch.

Mix the dressing by adding the mayonnaise, lemon juice and gorgonzola cheese to the Italian style dressing. Shake.

Serve by placing two halves of the grilled endive on each serving plate. Top with 1 tablespoon of the dressing.

Serves 4

Stealthy Cooking Tip: Beautiful food always tastes better. You can make this pretty by making a crosshatch pattern on the cut side of the endive heads. Simply rotate the endive 90 degrees after about 1 minute, then continue to grill.

No comments: