Grilled Endive salad with pine nuts
Instructions
Preparation time: 10 minutes
Cooking time: 15 minutes
Wash the Endive, Tufts eliminated if necessary a few leaves and cut them into two pieces lengthwise.
Decorate with a little olive oil and sprinkled with coarse salt.
Heat to very high a flame Grill and grilling Endive heads for 10-15 minutes while continuing to turn them over.
Wash the soncino, dry it and split it into four plates.
Meanwhile make toast in a skillet also pine nuts without making them burn.
Squeeze a lemon in a bowl and beat with a fork the lemon juice and the remaining oil.
Once cooked the Endive arrange on top of the other in the salad plates, ground and pepper sprayed above the beat of oil and lemon.
Arrange vegetables over the parmesan and sprinkle with pine nuts. Serve.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing
- 4 beautiful clumps of Belgian Endive
- 2 tbsp. olive oil
- 200 g of soncino or Arugula
- a lemon
- 2 tbsp pine nuts
- 100 g parmesan
- coarse salt
- shredded pepper