Oven roasted endive – Indivia al forno gratinata
I've always had a complicated relationship with salads, as I usually prefer to eat different vegetables. This is the only salad recipe I really love because the salad is hot and is topped with some crunchy breadcrumbs!
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
$3-5 total*
2-3 people
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Ingredients
- 3 heads of endive
- 10 g (1/4 cup) freshly grated parmesan cheese
- 30 g (1/4 cup) breadcrumbs
- 1 teaspoon dry thyme
- 1 teaspoon dry rosemary
- 1 teaspoon dry marjoram
- 1/4 teaspoon salt
- black pepper
- 2 tbsp extra-virgin olive oil
- fresh parsley, minced
Preparation
- Preheat the oven to 380 degrees F (190 degrees C).
- Wash the endive heads, removing any bruised outer leaves. Cut each head in half lengthwise (in 3 horizontal slices if the head is big).
- Mix the breadcrumbs, parmesan, thyme, rosemary and marjoram.
- Place the endive slices on a baking sheet lined with parchment paper and sprinkle with salt and pepper.
- Add the breadcrumb mixture and a teaspoon of oil to each slice.
- Bake for 20 minutes in the middle rack. Broil for 5 additional minutes or until the breadcrumbs turn golden.
- Sprinkle with fresh parsley and serve immediately.
Tips & notes
- Personally, I’m not too fond of this endive when reheated. As it is so simple to prepare, I bake as much as I know I will eat. Alternatively, you can prepare the breadcrumb mix and cut the endive in halves, and store these ingredients in an airtight container until you are ready to bake them.
* Price range estimated from local markets and supermarkets (it can change according to season, location and product quality)
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