This is really a recipe for better weather, but we decided to have a barbecue this weekend, regardless of the lack of heat or sun!! Grilling the endives on the barbecue adds a smoky taste and the honey marinade takes the bitterness away. These grilled endives accompanied a succulent "côte de boeuf" (rib of beef) and a mix leaf salad - a delicious combination!
This dish can also be prepared in the oven or in a griddle pan, but you must put the olive oil at the beginning and the honey 5 -10 minutes before the end, so it will not burn.
To serve 4 persons :
60 ml / 1/4 cup olive oil
heaped tablespoon of honey
salt and white pepper to taste
Heat in a small pan to melt the honey if the honey is not very liquid.
8 endives split in two, lengthways
Place the endives (the cut side up) on to the hot barbecue.
Lightly brush a small amount of the marinade onto the endives (using a silicon brush).
Cook for 3 minutes.
Turn the endives over and brush again with a small quantity of the marinade.
After 4 minutes, turn them over again and brush some more marinade on the endives and carry on cooking for another 4 minutes (they should be just cooked through, soft with a bite to them - you may choose to cook them slightly longer).
Serve and "bon appétit"!
These endives can also be served cold in a salad and taste really fantastic!