nutritional information


  • Calories: 183
  • Protein: 1 g
  • Total Fat: 11.5 g
  • Saturated Fat: 2.5 g
  • Carbohydrates: 6 g
  • Sodium: 233 mg
  • Fiber: 2 g
  • Sugar: 2 g

Endive with Roasted Garlic Vinaigrette

Serves 4

30 minutes or fewer

Belgian endive are delicious cooked. This makes a lovely starter or side dish.
  • 4 medium-sized Belgian endive
  • ⅓ cup olive oil or flaxseed oil
  • 2 Tbs. balsamic vinegar or red wine vinegar
  • 1 Tbs. roasted garlic*
  • 1 Tbs. low-sodium soy sauce
  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.
March 2006

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