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Charred endive with balsamic and shaved Parmigiano-Reggiano

Time 15 minutes
Yields Serves 2 to 4
Charred endive with balsamic and shaved Parmigiano-Reggiano
1

Heat a grill or cast iron pan over high heat until hot. Meanwhile, brush the endive pieces all over with a very light coating of oil. Char the pieces on all sides, 2 to 4 minutes. Serve the pieces drizzled with a little balsamic and curls of shaved Parmigiano-Reggiano, as well as a sprinkling of Maldon salt.


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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