Grilled Endives with Tarragon Oil

1. 1

   Bring a small saucepan of water to a boil.

2. 2

   Plunge the tarragon into the water and cook just until wilted but still bright green.

3. 3

   Drain the tarragon and refresh under cold water.

4. 4

   Pat the tarragon dry with paper towels and transfer to a blender or food processor.

5. 5

   Add 3/4 cup of the olive oil and a pinch of salt and blend until smooth.

6. 6

   Meanwhile, light a grill or heat a grill pan.

7. 7

   Combine the remaining 3 tablespoons of olive oil with the vinegar and add a generous pinch each of salt and pepper.

8. 8

   Brush the endives with the oil and vinegar mixture and grill over a medium-low fire for about 12 minutes, turning, until softened and slightly charred.

9. 9

   Arrange the endives on a serving platter.

10. 10

    Pour the tarragon oil over the endives.

11. 11

    Using a vegetable peeler, shave the Pepato over the endives.

12. 12

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.