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Categories: Appetizers, Vegetables, Vegetarian

Charred endive with balsamic and shaved Parmigiano-Reggiano

Charred endive with balsamic and shaved Parmigiano-Reggiano

Here in Southern California, it's funny to think of winter greens as even having a season. Stroll the produce aisle of your local supermarket pretty much year-round, and you can find vibrant bunches of rainbow chard or frilly escarole, the ... Read more

Total time: 15 minutes | Serves 2 to 4
  • 2 heads endive, halved or quartered lengthwise
  • Oil, for brushing
  • 2 to 4 tablespoons best balsamic vinegar or vin cotto, or as desired
  • Shaved curls of Parmigiano-Reggiano, for garnish
  • Maldon salt, for garnish

Step 1Heat a grill or cast iron pan over high heat until hot. Meanwhile, brush the endive pieces all over with a very light coating of oil. Char the pieces on all sides, 2 to 4 minutes. Serve the pieces drizzled with a little balsamic and curls of shaved Parmigiano-Reggiano, as well as a sprinkling of Maldon salt.

Each of 4 servings, without garnishes:
Calories 75; Protein 0; Carbohydrates 3 grams; Fiber 1 gram; Fat 7 grams; Saturated fat 1 gram; Cholesterol 0; Sugar 2 grams; Sodium 3 mg
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