This blue cheese–stuffed grilled endive is the easiest, classiest grilling side ever. Most supermarkets have endives; it’s just that nobody ever buys them. Be the person who keeps the endive industry thriving while also throwing together an al fresco salad that pairs beautifully with grilled steak, chicken or pork and makes a hearty addition to a vegetarian grilling spread. The inner leaves turn into slightly charred veggie candy, while the outer leaves still retain crisp juiciness like the salad you know you should be eating. With a meaty texture, smoky flavor and sweet-savory umami punch, this dish will satisfy everyone at the table.
Full disclosure: I have a bit of an endive fetish. If you asked me to name the most overtly sexual vegetable in the produce section, it would be endive, hands down. It’s soft and supple, bitter, sweet and juicy and shaped suggestively, which now you’re thinking about. You’re welcome. Now slather that feeling with blue cheese and drizzle it with pomegranate molasses.
- 6 large endives, washed, dried and halved lengthwise
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- 2 ounces blue cheese (gorgonzola is great for this recipe), crumbled
- 2 tablespoons buttermilk
- 1 small handful pecans, toasted and coarsely chopped
- pomegranate molasses
For the endive
Heat your grill to medium-high and brush endive halves with olive oil. Season with salt and pepper.
When the grill is hot, place halves facedown, cover with the lid and let cook for five minutes. Uncover, rotate each half 90 degrees and cook uncovered for another five to ten minutes. Remove to a plate before they scorch — you just want a nice even charring — and set aside to cool for a few minutes.
While the endive is grilling and cooling, mix the blue cheese and buttermilk together in a bowl until incorporated but still chunky and set side.
When the endive is just cool enough to handle, spread a spoonful of the blue cheese mixture over the surface, making sure to get it in the endive's inner nooks. Arrange cheese-side up on a serving plate.
Sprinkle the toasted chopped pecans evenly over the top, then drizzle lightly with pomegranate molasses, add a little kosher salt and ground pepper if you wish and serve immediately.