A couple years ago, my cousins brought be a bag of plump, juicy sun-dried tomatoes from their trip to Nice, France. Wanting to make the tomatoes last, I preserved them in olive oil. I still dip into them here and there, like for this recipe.
For this winter side dish, endives are grilled to a tender sweetness and tossed with a piquant sauce redolent of summer flavors. There’s something about grilling greens that transforms them from boring to sublime.
The recipe is originally Spanish, the tomatoes are French, and the endives are, of course, from California.
1/2 cup drained oil-packed sun-dried tomatoes, chopped
1/2 cup chopped kalamata olives
2 tablespoons olive oil, plus more for brushing
One 3-inch strip of Meyer lemon zest, julienned
1 teaspoon chopped thyme leaves
8 endives (1 3/4 pounds), halved lengthwise
Sage leaves, julienned, for garnish
1. In a medium bowl, mix the sun-dried tomatoes with the olives, the olive oil, the lemon zest and the thyme.
2. Preheat a grill pan. Brush the endives with olive oil and season with salt and pepper. Grill over moderately high heat, turning once, until crisp-tender and lightly charred, about 7 minutes. Transfer the endives cut side up to a platter and spoon the sun-dried tomato dressing on top. Garnish with sage leaves and serve.