Charred Endive with Warm Caper-Whole Grain Mustard
Charred Endive with Warm Caper-Whole Grain Mustard
Calories
229.27kcal (4 serving)
Total Fat
21.42g (4 serving)
Saturated Fat
2.96g (4 serving)
Trans Fat
0.0g (4 serving)
Cholesterol
0.6mg (4 serving)
Sodium
251.77mg (4 serving)
Total Carbs
7.63g (4 serving)
Dietary Fiber
5.12g (4 serving)
Sugars
2.29g (4 serving)
Protein
3.73g (4 serving)
- 6 tbsp extra virgin olive oil, divided
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1 anchovy fillet, minced (optional)
- 2 tbsps capers, roughly chopped
- 1 1/2 tbsp Maille® Whole Grain Old Style Mustard
- 1 small handful fresh parsley, finely diced
- 4 Belgian endives, halved lenghtwise, salt and freshly ground pepper
- 1 bunch asparagus, ends trimmed
Directions
Print1. In a saucepan, heat 2 tbsp of the oil over medium low heat,
2. Add the shallot and garlic and cook being careful not to brown them, until the shallots are translucent, 2 to 3 minutes.
3. Add the anchovy and cook for 1 minute.
4. Add the capers, mustard and lemon juice and cook until heated through, 1 to 2 minutes.
5. Transfer the mixture from the saucepan to a small bowl. Stir 2 tbsp oil. Set aside and keep warm.
6. Preheat the grill over medium-high heat to about 400F.
7. Drizzle the endive and asparagus with the remaining 2 tbsps oil and season with salt and pepper.
8. Grill the endive and asparagus until lightly charred on all sides, 8 to 10 minutes total.
9. Place the endive and asparagus on a platter and drizzle with the sauce. Finish with chopped parsley and lemon zest. Serve with extra sauce on the side
