Grilled Endive with Orange Vinaigrette

1. 1

   Prepare grill.

2. 2

   With a vegetable peeler remove two 1 1/4- by 1/2-inch strips zest from orange and cut lengthwise into very thin strips.

3. 3

   Squeeze enough juice from orange to measure 1 tablespoon.

4. 4

   In a bowl whisk together zest, orange juice, vinegar, 1 tablespoon oil, and salt and pepper to taste until combined well.

5. 5

   Halve endives lengthwise, keeping halves from separating into leaves, and brush all over with remaining 2 teaspoons oil.

6. 6

   Season endives with salt and pepper and grill, cut sides down, on a rack set 5 to 6 inches over glowing coals 6 minutes.

7. 7

   Turn endives and grill until just tender, 6 minutes more.

8. 8

   (Alternatively, endives may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)

9. 9

   Serve endives drizzled with vinaigrette.

* Per serving · 4 servings · Values may vary.

No additional tips available.