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Endive with Roasted Garlic Vinaigrette

Belgian endive are delicious cooked. This makes a lovely starter or side dish.

Ingredients: 

Ingredients: 

Ingredient Line: 
4 medium-sized Belgian endive
Ingredient Line: 
⅓ cup olive oil or flaxseed oil
Ingredient Line: 
2 Tbs. balsamic vinegar or red wine vinegar
Ingredient Line: 
1 Tbs. low-sodium soy sauce

Instructions: 

  1. Preheat oven to 450F. Cut endive in half lengthwise, and place halves, cut side up, in baking dish; season with salt and pepper. Fill dish with 1/4 inch water. Cover with foil; bake 12 minutes, or until tender. Remove foil, and broil 3 to 4 minutes, until lightly browned.
  2. Meanwhile, purée all remaining ingredients in food processor. Season vinaigrette to taste with salt and pepper.
  3. To serve, divide endive among plates; drizzle vinaigrette on each endive half.


* To roast garlic:

  1. Preheat oven to 350F. Remove several layers of white papery skin from garlic head (do not peel or separate cloves).
  2. Wrap garlic head in foil. Bake 45 minutes to 1 hour; let cool 10 minutes.
  3. Remove foil, separate cloves and squeeze to extract pulp.

Nutrition Information: 

Calories: 
183
Protein: 
1 g
Total Fat: 
11.5 g
Saturated Fat: 
2.5 g
Carbohydrates: 
6 g
Cholesterol: 
mg
Sodium: 
233 mg
Fiber: 
2 g
Sugar: 
2 g
Yield: 
Serves 4