Vegetables: The Essential Kitchen
By Vicki Lilley
Periplus Editions Ltd.
(Available through your local book store or www.amazon.com)
A beautifully photographed cookbook, this contemporary collection of delicious yet simple recipes will inspire you with its use of the freshest ingredients, around-the-world creativity and practical tips.
Grilled Endive with Goat Cheese and Walnuts
4 heads Belgian endive (witloof)
2 tablespoons extra virgin olive oil (for brushing)
1/2 cup extra virgin olive oil
6 tablespoons balsamic vinegar
Sea salt and freshly ground pepper to taste
2 ounces goat cheese, crumbled
1/4 cup chopped walnuts
Preheat a broiler (grill). Cut each endive in half lengthwise and brush well with oil. Place endives, cut side down, on broiler pan and cook until lightly golden, about 2 minutes. Do not turn. Arrange endives on serving plates.
Combine olive oil, vinegar and salt and pepper to taste in a screw-top jar and shake well. Drizzle over endives and top with goat cheese and walnuts. Serves 4.
By Vicki Lilley
Periplus Editions Ltd.
(Available through your local book store or www.amazon.com)
A beautifully photographed cookbook, this contemporary collection of delicious yet simple recipes will inspire you with its use of the freshest ingredients, around-the-world creativity and practical tips.
Grilled Endive with Goat Cheese and Walnuts
Preheat a broiler (grill). Cut each endive in half lengthwise and brush well with oil. Place endives, cut side down, on broiler pan and cook until lightly golden, about 2 minutes. Do not turn. Arrange endives on serving plates.
Combine olive oil, vinegar and salt and pepper to taste in a screw-top jar and shake well. Drizzle over endives and top with goat cheese and walnuts. Serves 4.
Recipe Seeds: Belgian Endive
