Grilled Endives with Marjoram
- 1/4 cup extra-virgin olive oil
- Finely grated zest and juice of 1 lemon
- Salt and freshly ground pepper
- 6 Belgian endives, halved lengthwise
- 2 tablespoons finely chopped marjoram
- One 4-ounce piece of young provolone, shaved
- Light a grill or preheat a grill pan.
- In a small bowl, whisk the olive oil with the lemon zest and lemon juice and season with salt and pepper.
- In a large bowl, toss the endive halves with all but 2 tablespoons of the dressing.
- Grill the endive halves over moderate heat, turning once, until lightly charred and just cooked through, about 5 minutes.
- Transfer the endives to a platter, cut side up.
- Drizzle with the remaining 2 tablespoons of dressing and sprinkle with the marjoram.
- Scatter the provolone shavings on top of the endives and serve.
extravirgin olive oil, lemon, salt, belgian endives, marjoram
Taken from www.foodandwine.com/recipes/grilled-endives-with-marjoram (may not work)