Grilled Belgian Endive with Anchovy Vinaigrette

Name: Grilled Belgian Endive with Anchovy Vinaigrette
Ingredients: 2 medium Belgian endive, trimmed and cut in half lengthwise, leaving the base intact, or a very small head of radicchio; 2 tablespoons extra-virgin olive oil, plus oil to brush on the pan and endive; 3 canned anchovy fillets, blotted dry; Kosher salt or coarse sea salt; 1 teaspoon Dijon mustard; 1½ teaspoons freshly squeezed lemon juice; 2 medium or large cloves garlic; 2 teaspoons mayonnaise; Minced flat-leaf parsley, for garnish; Freshly ground black pepper; Pinch red pepper flakes

Preparation info

Difficulty
Easy

Appears in

Cast-Iron Cooking for Two

By Joanna Pruess

Published 2019

About

I love grilled endive, as well as grilled radicchio, and even small heads of romaine. With the help of a grill pan, they acquire not only a slightly charred, earthy taste but those tempting hash marks that make them among my favorite side dishes to serve with roast chicken or grilled fish.

Ingredients

3 canned anchovy fillets, blotted dry
2 medium or large cloves garlic
2 tablespoons

Side dish
Gluten-free

Method

In a mini food processor, combine the anchovy fillets, garlic, olive oil, mayonnaise, lemon juice, mustard, and pepper flakes; process until smooth.

Heat a 10-inch cast-iron grill pan over high heat until very hot but not smoking. Brush with a little oil and adjust the heat to medium-high.

Ingredients

Method

Photos