Lunch: Grilled Endive with Peanut Sauce and Fresh Red Chile

Recipe by Lauren Haslett Slightly bitter endive is perfect with a little spice and a super savory peanut dressing.

Ingredients

4 endives
Olive oil, as needed
black pepper, to taste
2 red jalapeños, sliced on the diagonal

Instructions

Cut off root ends and slice endives lengthwise. Rinse in cold water and let dry. Toss endive halves in a large bowl with olive oil and black pepper (no salt), to taste.
Heat a grill or grill pan over medium-high heat. Place endive halves onto grill cut side down and cook until char marks form (about 4-5 minutes). Flip and do the same to the other side. Once cooked, place the greens on a plate and top with peanut sauce and fresh red chile slices.
To make the peanut sauce: Whisk all ingredients together in a medium mixing bowl. Put mixture in a saucepot on the stove over medium-low heat and simmer until mixture is reduced slightly and thickened. (makes about 3/4 cup sauce)

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