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.

  • Recipe Seeds: Belgian Endive

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