Belgian endive is a type of chicory that is easily recognizable by its smooth and lean shape. Its head is small and long, with white leaves ending with a delicate yellow-green tip.
There are many ways of eating it: raw, in salads and soups, or cooked. Here, I have simply grilled the endive heads and seasoned them with balsamic vinegar glaze. It’s a perfect side dish!
- 4 endive heads
- 1 tablespoon olive oil
- Balsamic vinegar glaze
- Pinch of salt and pepper
Rinse the endive heads and halve them lengthwise. Brush them with olive oil on all sides and then grill them (if you don’t have a grilling pan, any cast iron pan will do). When they turn golden and the leaves start to wither a bit, flip them over and cook for a few more minutes.
Transfer to a serving plate. Drizzle with Balsamic vinegar glaze (to your taste) and season with salt and pepper. Serve hot or cold… it’s always delicious!