Preparation:
Mash the garlic into a paste and blend with the oil and vinegar. If
desired, season lightly with salt and pepper.
Slice the heads of endive lengthwise and brush with the oil mixture.
Grill about 4 minutes per side, basting occasionally with the oil.
(This is a wonderful accompaniment to grilled fish. The recipe will
work equally well with radicchio.)
From: The Cook's Garden catalog - Spring/Summer 1993 (page 14 |
