Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Watch how to make this recipe.
Grilled Endive and Radicchio with Gorgonzola and Sage-Infused Olive Oil
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- Level: Easy
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 262
- Total Fat
- 24 g
- Saturated Fat
- 6 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 4 g
- Sugar
- 1 g
- Protein
- 6 g
- Cholesterol
- 14 mg
- Sodium
- 300 mg
Bitter endive pairs very well with the sharp and creamy gorgonzola.
- Level: Easy
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 262
- Total Fat
- 24 g
- Saturated Fat
- 6 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 4 g
- Sugar
- 1 g
- Protein
- 6 g
- Cholesterol
- 14 mg
- Sodium
- 300 mg
Ingredients
Directions
- Preheat the grill to high heat.
- Heat the olive oil in a small saucepan until hot. Add the sage and allow the sage to infuse its flavor into the oil. Remove from the heat when the sage becomes fragrant and slightly crispy, a few minutes.
- Grill the endive and radicchio until slightly wilted with good grill marks, about 4 minutes per side. Turn the endive and radicchio cut-side up and top with the gorgonzola. Close the lid and grill until the cheese has softened, 2 minutes.
- Remove the endive and radicchio to a platter. Drizzle the infused olive oil over the top. Serve immediately.
