Barbecued Endives In Tarragon Oil With Pepato Recipe – a delicious recipe with endives, Virgin extra virgin olive oil, Virgin extra virgin olive oil, Red wine vinegar, Freshly-grnd black pepper, tarragon. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat barbecue or possibly grill.
2
Bring 1 qt water to a boil and prepare an ice bath on the side.
3
Cut the endives in half lengthwise.
4
Mix 1 Tbsp.
5
virgin extra virgin olive oil, vinegar and black pepper together.
6
Dredge the endives in vinegar mix and place on warm grill.
7
Cook till slightly charred (8 to 10 min) and remove to serving platter.
8
Meanwhile, drop tarragon leaves into boiling water and cook 30 seconds.
9
Remove leaves and plunge them into ice bath to cold.
10
Drain leaves and press to remove excess water.
11
Place in blender with 1/2 c. virgin extra virgin olive oil and blend till smooth.
12
Spoon tarragon oil over endives, shave pepato over in long shards with a peeler and serve at room temperature.
13
This recipe yields 4 servings.
309
kcal
Calories
34
g
Fat
2
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 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, and more.
Yes, Barbecued Endives In Tarragon Oil With Pepato Recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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