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Charred Endive with Romesco Sauce
Delight in the exquisite combination of smoky charred endive and vibrant romesco sauce, a dish that embodies the spirit of Mediterranean cuisine. The endive, tender yet slightly bitter, is complemented by the rich, nutty flavors of romesco—a traditional Spanish sauce that harmonizes roasted red peppers, garlic, and almonds. This elegant appetizer or side dish not only tantalizes the taste buds but also adds a burst of color to your table. Historically, romesco sauce originated from the fishermen of Tarragona, Spain, who used it to enhance the flavors of fresh fish, evolving into a beloved condiment that pairs beautifully with a variety of dishes. Perfect for summer barbecues or elegant dinner parties, this recipe is sure to impress your guests.
Ingredients
- Endive
- 4 heads, halved lengthwise
- Olive oil
- 3 tablespoons, divided
- Salt
- to taste
- Black pepper
- to taste
- Bread crumbs
- 1/4 cup
- Cayenne pepper
- 1/4 teaspoon
- Smoked paprika
- 1 teaspoon
- Red wine vinegar
- 1 tablespoon
- Garlic
- 2 cloves, minced
- Almonds
- 1/2 cup, toasted
- Roasted red peppers
- 1 cup, peeled and chopped
Instructions
- Preheat the grill or grill pan over medium-high heat.
- Trim the endive heads and cut them in half lengthwise. Brush the cut sides with 1 tablespoon of olive oil and season with salt and black pepper.
- Place the endive halves on the grill, cut side down, and cook for 3-4 minutes, or until they are nicely charred.
- Flip the endive halves and cook for an additional 3-4 minutes, or until tender.
- Meanwhile, prepare the romesco sauce: In a food processor, combine the roasted red peppers, toasted almonds, minced garlic, red wine vinegar, smoked paprika, cayenne pepper, bread crumbs, and the remaining 2 tablespoons of olive oil.
- Process until smooth and creamy, adding more olive oil if needed to reach your desired consistency. Taste and adjust seasoning with salt and pepper as needed.
- Serve the charred endive on a platter, drizzled generously with the romesco sauce. Garnish with additional toasted almonds if desired.
Tips
- For an extra layer of flavor, try adding a pinch of cumin to the romesco sauce.
- Feel free to substitute walnuts or hazelnuts for the almonds in the romesco for a different nutty profile.
- If you don't have a grill, you can also roast the endive halves in the oven at 400°F (200°C) for 15-20 minutes until charred.
Dietary Information
Servings: 4 Dish Type: Appetizer Prep Time: 15 minutes Cook Time: 10 minutes Calories: 180 Fat: 15g Carbs: 12g Protein: 5g Sodium: 200mg Sugar: 2g
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