Recipe Archives->Vegetables->Endive Ham

Grilled Endive with Sherry Vinegar and Ham
Serves 4

1/4 cup sherry vinegar
1/2 clove garlic
1/2 teaspoon fresh thyme
1/8 teaspoon salt
pinch black pepper
3 tablespoons extra virgin olive oil
2 large Belgian endive, 10 ounces total
5 ounces Serrano ham or jamon de pata negra
3 tablespoons parsley, freshly chopped

Simmer vinegar in a small heavy saucepan over moderate heat until
reduced to about 1 tablespoon, 1 to 2 minutes. Transfer to a large
bowl. Mince garlic and thyme with a large heavy knife, then mash
to a paste with sea salt using flat side of knife. Stir paste into
vinegar along with pepper. Whisk in oil until combined.

Cut the endive lengthwise into 6 wedges.  Heat a well seasoned
ridged grill pan over moderate heat until hot but not smoking, then
grill endives, cut sides down, in 2 batches, turning, until charred
and slightly softened, about 6 minutes per batch. Toss with dressing
in bowl, then arrange on a platter alongside ham. Sprinkle with
parsley and serve warn or at room temperature.

Printable version: endive-ham.txt.