1 Head fresh Witloof endive
-- (1 head per person)
1/2 c Olive oil
2 tb Balsamic vinegar
1 sm Garlic clove
Instructions:
Mash the garlic into a paste and blend with the oil and vinegar. If
desired, season lightly with salt and pepper. Slice the heads of endive
lengthwise and brush with the oil mixture. Grill about 4 minutes per
side, basting occasionally with the oil. (This is a wonderful accompaniment
to grilled fish. The recipe will work equally well with radicchio.)
From: The Cook's Garden catalog - Spring/Summer 1993 (page 14)
