So, I’ve been virulently anti-cooking the last few months, mostly because it had stopped being a joy and turned into an enormous pressure. And way too much fresh produce went into the trash because the enthusiasm to actually cook it never lasted past the first trip to the farmers’ market.
Imagine my surprise when I found myself excited to come home and make this veggie recipe by uber-chef Marcus Samuelsson, which I discovered via Twitter. (He’s @MarcusCooks)
I used endives, which were tasty, but I think I’d like to try something a wee bit more flavorful next time, such as the radicchio. Since I’m calorie-conscious, I halved the blue cheese dressing part of the recipe, and only used about 2-3 teaspoons of what I made on the salad. I have to say the watercress was a revelation. I’ve never been a fan of “cressle,” which is what my grandmother called it in Trinidad when she forced me to eat it. But not only did the heat of the grilled endives wilt the greens quite nicely, but the slight bitterness of the watercress was a nice foil to the sweetness of the endive and the blue cheese.
Let me know how it turns out if you try the recipe!
p.s. No grill pan? No problem! I trotted out my trusty George Foreman. It doesn’t make things look as pretty as a grill pan, but if you just keep an eye on it, it usually does fine with grilling veggies.
p.s. #2 The brown identified substance to the right of the plate is 1/2 a turkey sausage that I cooked yesterday. Since I’m sugar-less right now, I tend to undereat so I wanted to make sure I had enough bulk on the plate.