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Add a photoServings: 4
Ingredients
- 4 lrg Belgian endives
- 1 Tbsp. Virgin extra virgin olive oil plus
- 1/2 c. Virgin extra virgin olive oil
- 1 Tbsp. Red wine vinegar
- 1 Tbsp. Freshly-grnd black pepper
- 1/2 c. Fresh tarragon leaves
- 1/4 lb Pecorino pepato (sheep's lowfat milk cheese with peppercorns) Salt to taste Freshly-grnd black pepper to taste
Directions
- Preheat barbecue or possibly grill. Bring 1 qt water to a boil and prepare an ice bath on the side.
- Cut the endives in half lengthwise. Mix 1 Tbsp. virgin extra virgin olive oil, vinegar and black pepper together. Dredge the endives in vinegar mix and place on warm grill. Cook till slightly charred (8 to 10 min) and remove to serving platter.
- Meanwhile, drop tarragon leaves into boiling water and cook 30 seconds. Remove leaves and plunge them into ice bath to cold. Drain leaves and press to remove excess water. Place in blender with 1/2 c. virgin extra virgin olive oil and blend till smooth. Spoon tarragon oil over endives, shave pepato over in long shards with a peeler and serve at room temperature.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 37g | |
| Recipe makes 4 servings | |
| Calories 280 | |
| Calories from Fat 271 | 97% |
| Total Fat 30.64g | 38% |
| Saturated Fat 4.26g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 110mg | 3% |
| Total Carbs 1.82g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.0g | 0% |
| Protein 0.82g | 1% |
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