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Lilly’s Table

 
 
Gazpacho
© Lillys-Table.com Photo of Grilled Endive with Corn Puree
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Grilled Endive with Corn Puree

from Purslane, Beet & Tomato Salad, Gazpacho & Grilled Endive with Corn Puree, the Week of August 23, 2015.
View the next recipe for this meal.

A puree of corn is poured across tender grilled endive. Adding a bit of tangy sweetness to the slightly bitter, slightly sweet grilled endive.

Ingredients

  • ½ cup corn, cooked kernels
  • ⅓ cup extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • ¼ teaspoon salt
  • 1 pinch black pepper
  • 3 heads belgian endive

Serving Size: 2 People

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Preparation Instructions

Pour a generous splash of the olive oil on a plate. Heat the grill to high heat.

Place the rest of the olive oil in a blender with the vinegar, corn, a pinch of salt & pepper.

Blend up until smooth. Add a splash of water or more olive oil if the dressing is not blending smoothly.

Cut the endive heads in half lengthwise and dip in the olive oil on the plate, coating generously on each side.

Sprinkle with salt and pepper. Grill cut side down first for 1-3 minutes until lightly golden. Flip over and sear on the other side until golden marks appear, about 1-3 minutes.

Serve the endives with a generous smear of the corn sauce.