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Trim 2 leeks, leaving enough of the core to hold them together; halve lengthwise and rinse well. Halve 4 endives. Whisk 1/4 cup olive oil with 1 tablespoon red wine vinegar, salt and pepper; toss with the leeks and endives. Place the vegetables on a sheet of foil; drizzle with any extra dressing. Fold up the packet and grill over medium-high heat until the endives are slightly golden and the leeks are tender, 10 to 12 minutes. Top with crumbled blue cheese.
Photograph by Kang Kim
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Photo: Caramelized Endives and Leeks Recipe
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By Emasaurus
on March 18, 2011
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This recipe is simple and delicious. I've made it a couple times, and I did make one tweek to the recipe after the first time I made it.
It's much easier to get a good browning on the leeks and endive if you just toss them with olive oil and salt and pepper. I found that pouring the dressing in the packet steams the vegetables and makes it difficult to brown.
I would recommend just doing the olive oil, then after you get them caramelized, pull them out and use the vinaigrette as a dressing. The blue cheese is ingenius. So good.
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