Endive with Roasted Garlic Vinaigrette


Belgian endive are delicious cooked. This makes a lovely starter or side dish.

  • SERVINGServings


  • 4 medium-sized Belgian endive
  • 1/3 cup olive oil or flaxseed oil
  • 2 Tbs. balsamic vinegar or red wine vinegar
  • 1 Tbs. roasted garlic*
  • 1 Tbs. low-sodium soy sauce


  1. Preheat oven to 450F. Cut endive in half lengthwise, and place halves, cut side up, in baking dish; season with salt and pepper. Fill dish with 1/4 inch water. Cover with foil; bake 12 minutes, or until tender. Remove foil, and broil 3 to 4 minutes, until lightly browned.
  2. Meanwhile, purée all remaining ingredients in food processor. Season vinaigrette to taste with salt and pepper.
  3. To serve, divide endive among plates; drizzle vinaigrette on each endive half.

* To roast garlic:

  1. Preheat oven to 350F. Remove several layers of white papery skin from garlic head (do not peel or separate cloves).
  2. Wrap garlic head in foil. Bake 45 minutes to 1 hour; let cool 10 minutes.
  3. Remove foil, separate cloves and squeeze to extract pulp.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 183
  • Carbohydrate Content: 6 g
  • Fat Content: 11 g
  • Fiber Content: 2 g
  • Protein Content: 1 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 233 mg
  • Sugar Content: 2 g