| Level: | Easy |
| Total: | 22 min |
| Prep: | 10 min |
| Cook: | 12 min |
Instructions
- Trim 2 leeks, leaving enough of the core to hold them together; halve lengthwise and rinse well. Halve 4 endives. Whisk 1/4 cup olive oil with 1 tablespoon red wine vinegar, salt and pepper; toss with the leeks and endives. Place the vegetables on a sheet of foil; drizzle with any extra dressing. Fold up the packet and grill over medium-high heat until the endives are slightly golden and the leeks are tender, 10 to 12 minutes. Top with crumbled blue cheese.
Reviews
This recipe is simple and delicious. I’ve made it a couple times, and I did make one tweek to the recipe after the first time I made it.
It’s much easier to get a good browning on the leeks and endive if you just toss them with olive oil and salt and pepper. I found that pouring the dressing in the packet steams the vegetables and makes it difficult to brown.
I would recommend just doing the olive oil, then after you get them caramelized, pull them out and use the vinaigrette as a dressing. The blue cheese is ingenius. So good.
It’s much easier to get a good browning on the leeks and endive if you just toss them with olive oil and salt and pepper. I found that pouring the dressing in the packet steams the vegetables and makes it difficult to brown.
I would recommend just doing the olive oil, then after you get them caramelized, pull them out and use the vinaigrette as a dressing. The blue cheese is ingenius. So good.