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Categories:Viewed: 52 - Published at: 9 years ago
Ingredients
- 4 medium-sized Belgian endive
- 13 cup olive oil or flaxseed oil
- 2 Tbs. balsamic vinegar or red wine vinegar
- 1 Tbs. roasted garlic*
- 1 Tbs. low-sodium soy sauce
Method
- 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.
- Meanwhile, puree all remaining ingredients in food processor.
- Season vinaigrette to taste with salt and pepper.
- To serve, divide endive among plates; drizzle vinaigrette on each endive half.
- Preheat oven to 350F.
- Remove several layers of white papery skin from garlic head (do not peel or separate cloves).
- Wrap garlic head in foil.
- Bake 45 minutes to 1 hour; let cool 10 minutes.
- Remove foil, separate cloves and squeeze to extract pulp.
