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GRILLED ENDIVE AND RADICCHIO WITH GORGONZOLA AND SAGE-INFUSED OLIVE OIL



Grilled Endive and Radicchio with Gorgonzola and Sage-Infused Olive Oil image

Bitter endive pairs very well with the sharp and creamy gorgonzola.

Provided by Food Network

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 7

1/2 cup extra-virgin olive oil
4 sprigs sage
3 heads endive, sliced in half lengthwise
3 heads radicchio di Treviso, sliced in half lengthwise
4 ounces crumbled gorgonzola
Kosher salt and freshly ground black pepper
Pinch red pepper flakes

Steps:

  • Preheat the grill to high heat.
  • Heat the olive oil in a small saucepan until hot. Add the sage and allow the sage to infuse its flavor into the oil. Remove from the heat when the sage becomes fragrant and slightly crispy, a few minutes.
  • Grill the endive and radicchio until slightly wilted with good grill marks, about 4 minutes per side. Turn the endive and radicchio cut-side up and top with the gorgonzola. Close the lid and grill until the cheese has softened, 2 minutes.
  • Remove the endive and radicchio to a platter. Drizzle the infused olive oil over the top. Serve immediately.

ROASTED BELGIAN ENDIVE



Roasted Belgian Endive image

Provided by Mark Bittman

Categories     brunch, easy, appetizer

Time 1h15m

Yield 6 servings

Number Of Ingredients 3

5 thick heads endive (about 1 1/2 pounds)
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Heat the oven to 425.
  • Discard any of the endive's bruised or wilted outer leaves. Cut away a thin slice from the root end to remove the usually discolored surface portion of the stem. Wash the endive under cold running water, then shake off the moisture.
  • Cut each head of endive in half lengthwise. Make a cut in the root end, cutting half as deep as the root is thick and running the cut from the bottom to where the leaves join the root.
  • Place the endive on a rimmed baking sheet, drizzle with the olive oil and sprinkle with salt and pepper. Roast, turning once, until the endive is browned, and very tender, 50 to 60 minutes. (It's done when you can easily pierce the root end with a fork.) Serve hot or warm.

Nutrition Facts : @context http, Calories 100, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 9 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 285 milligrams, Sugar 0 grams

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