Grilled Belgian Endive with Meyer Lemon and Shallot Dressing
  • endive
  • olive oil
  • salt
  • pepper
  • 1 small shallot
  • 1 meyer lemon
  • 3-4 tablespoons of olive oil
  • ½ tsp dijon mustard
  1. Cut endives in half lengthwise. Brush the cut side with olive oil.
  2. Put cut side down on a hot grill for 2-3 minutes, or until they just begin to soften and have nice grill marks. If your endives are large, turn them over and cook a few minutes on the other side as well. Remove from the grill, drizzle with with meyer lemon and shallot dressing, and add a touch of finishing salt.
  3. To make the Meyer Lemon and Shallot Dressing: Zest and juice the meyer lemon and finely mince the shallot. Whisk all the ingredients together in a small bowl, adjusting the amount of olive oil to your preference (it should be about half oil, half lemon juice). Season to taste with salt and fresh ground pepper.
Recipe by The Taste Edit at