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Grilled Endive and Radicchio with Gorgonzola and Sage-Infused Olive Oil
Recipe courtesy Gabriele Corcos and Debi Mazar
- Total Time:
- 25 min
- Prep:
- 5 min |
- Inactive Prep:
- -- |
- Cook:
- 20 min
- Level:
- Easy
- Yield:
- 6 servings
Ingredients
- 1/2 cup extra-virgin olive oil
- 4 sprigs sage
- 3 heads endive, sliced in half lengthwise
- 3 heads radicchio di Treviso, sliced in half lengthwise
- 4 ounces crumbled gorgonzola
- Kosher salt and freshly ground black pepper
- Pinch red pepper flakes
Directions
Preheat the grill to high heat.
Heat the olive oil in a small saucepan until hot. Add the sage and allow the sage to infuse its flavor into the oil. Remove from the heat when the sage becomes fragrant and slightly crispy, a few minutes.
Grill the endive and radicchio until slightly wilted with good grill marks, about 4 minutes per side. Turn the endive and radicchio cut-side up and top with the gorgonzola. Close the lid and grill until the cheese has softened, 2 minutes.
Remove the endive and radicchio to a platter. Drizzle the infused olive oil over the top. Serve immediately.