+
0 (0)

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.


HAVE YOU TRIED


Romesco with grilled bread, spring onions and shrimp
Romesco with grilled bread, spring onions and shrimp

Strawberry scones
Strawberry scones

Pumpkin lasagna
Pumpkin lasagna

Beet greens with golden raisins and pine nuts (Cime di rape con uve sultanine e pignoli)
Beet greens with golden raisins and pine nuts (Cime ...

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Sardines with chermoula
Chicken and watercress pesto turnovers
Onion tart with anchovies and olives
Scrambled eggs Panisse