Epic Fail!

Hi all!

Here's the thing...I helped cater a dinner for 80 on Thursday, went hiking in Julia Pfeiffer Burns State Park in Big Sur on Friday, and helped cater a dinner for 200+ volunteers today.  I have a grilled endive recipe to hold you through tonight with me.  I couldn't even make it to the farmers' market today, so I'll go tomorrow and catch you up then.

Meanwhile, back at the ranch. . .Belgian Endive.  It's that little rocket-shaped, light green lettuce/cabbage-looking thing you can purchase in the supermarket.  Mine was about 6" long and 1" in diameter.  I cut it in half lengthwise, and threw it into a bowl with olive oil, salt, and pepper and let it sit for about 45 minutes.  The salt has a chance to tenderize it a little that way.  I put it on the grill for about 3 minutes/side.  This will vary, depending on how hot your grill is and whether you put it over direct heat (right on the flame/hot coals) or not. 

Once the endive had nice grill marks, I shredded it crosswise with a knife and squeezed on some fresh lemon juice.  It was a side dish with salmon, and it was delicious.  I highly recommend it.  I'll see you tomorrow - and probably tomorrow morning, I'll see you at the market!