Recipe - Grilled Witloof Endive

1 Head fresh Witloof endive
(1 head per person)
One half cup Olive oil
2 tablespoon Balsamic vinegar
1 small Garlic clove

Mash the garlic into a paste and blend with the oil and vinegar. If
desired, season lightly with salt and pepper.

Slice the heads of endive lengthwise and brush with the oil mixture. Grill
about 4 minutes per side, basting occasionally with the oil.

(This is a wonderful accompaniment to grilled fish. The recipe will work
equally well with radicchio.)

From: The Cook's Garden catalog Spring/Summer 1993 (page 14)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini