Ingredients Jump to Instructions ↓

  1. 4 cups 948ml Belgian endives (large)

  2. 1 tablespoon 15ml Virgin olive oil - plus

  3. 1/2 cup 118ml Virgin olive oil

  4. 1 tablespoon 15ml Red wine vinegar

  5. 1 tablespoon 15ml Freshly-ground black pepper

  6. 1/2 cup 20g / 0.7oz Fresh tarragon leaves

  7. 1/4 lb 113g / 4oz Pecorino pepato

  8. (sheep's milk cheese with peppercorns)

  9. Salt - to taste

  10. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Preheat barbecue or grill. Bring 1 quart water to a boil and prepare an ice bath on the side.

  2. Cut the endives in half lengthwise. Mix 1 tablespoon virgin olive oil, vinegar and black pepper together. Dredge the endives in vinegar mixture and place on hot grill. Cook until slightly charred (8 to 10 minutes) and remove to serving platter.

  3. Meanwhile, drop tarragon leaves into boiling water and cook 30 seconds. Remove leaves and plunge them into ice bath to cool. Drain leaves and press to remove excess water.

  4. Place in blender with 1/2 cup virgin olive oil and blend until smooth. Spoon tarragon oil over endives, shave pepato over in long shards with a peeler and serve at room temperature.

  5. This recipe yields 4 servings.


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