Description
A simple and flavorful recipe for grilled Belgian endives, perfectly charred and seasoned with olive oil, salt, pepper, and fresh lemon juice. This easy-to-make dish is a delightful side that brings out the natural bitterness and crunch of endives with smoky grill marks and a bright citrus finish.
Ingredients
Scale
Ingredients
- 4 to 6 Belgian Endives, halved
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Few squeezes of lemon juice
Instructions
- Heat the grill: Heat a grill or grill pan to medium-high heat until very hot to ensure proper searing and grill marks on the endives.
- Prepare the endives: Lay the halved endives cut side up on a cutting board. Brush each half generously with olive oil, then sprinkle evenly with salt and ground black pepper for balanced seasoning.
- Grill the endives: Place the endive halves cut side down on the hot grill or grill pan. Cook for 3 minutes on one side to develop grill marks, then flip and grill the other side for another 3 minutes until tender and slightly charred.
- Add the finishing touch: Remove the endives from the grill and immediately squeeze fresh lemon juice over them to add brightness and cut through the bitterness.
- Serve: Serve the grilled endives hot as a flavorful side dish to complement a variety of main courses.
Notes
- For a smoky flavor, consider using a charcoal grill instead of a grill pan.
- Adjust the amount of lemon juice to your taste preference for acidity.
- You can add fresh herbs like thyme or parsley as a garnish for extra flavor and presentation.
- Be careful not to overcook; endives should remain slightly crisp inside.
