Not your Mama's Thanksgiving side dish
This savory and ultra-rich Belgian Endive and Blue Cheese Gratin is a great side dish for the Thanksgiving table. It pairs well with ham or turkey. Endive is the most elegant chicory and adds a little “bite” to any dish, while the cheese and mayonnaise bring subtlety to this preparation.
I experienced this at La Vara, a restaurant in Brooklyn, N.Y., that specializes in Spanish cuisine. The chef and owner, Alex Raij, created the recipe and it will definitely stand apart from most casseroles. Most people will over-serve themselves (including me, the first time), but it is very rich and a big tablespoon is likely a sufficient serving size.
Since endive has been routinely relegated to the role of cold appetizer, it is not always available at our local Publix. I had to go off island to get the endive, at Harris Teeter, but maybe Publix will have it near the holidays as more people will be entertaining and using it as an appetizer.
This gratin is quick and easy to prepare and requires only a short time in the oven.
Total Time: 25 minutes
Cook time: 15-17 minutes.
Serves: 4 (may want to double if you are taking it to a group)
INGREDIENTS
• Four large heads Belgian endive, outer leaves discarded
• Kosher salt
• 1 c. mayonnaise
• 1 ½ c. crumbled blue cheese
• 1 tsp. red pepper flakes (optional, but adds a nice kick)
• 2 tbsp. marjoram leaves, coarsely chopped (dry will work also)
• Juice and finely grated zest of 1 lemon
• 2 tbsp. chopped fresh parsley
DIRECTIONS
Preheat oven to 450 degrees. Trim bases of endive heads, but keep stems intact so leaves hold together. Cut each head lengthwise into thirds or fourths, depending on size. Season cut sides with salt. Arrange sliced endive, cut sides down, in a baking dish large enough to hold slices in a snug single layer.
Spread mayonnaise evenly over endive and scatter cheese on top. Sprinkle red pepper flakes and marjoram over cheese.
Bake gratin on center rack of oven until bubbly and golden brown on top, about 15 minutes. Overcooking would reduce the endive to mush, so once it is bubbly and golden, remove gratin from oven and sprinkle lemon juice, lemon zest and parsley over top.
Serve hot as a side dish OR as an entrée with a green salad, sliced Serrano ham and crusty bread.