This makes for an unusual side or an enlightened first course. Witlof is a bitter leaf that awakens the taste buds, making it a great starter. Its bitterness becomes more approachable when lightly cooked.
Serves: 4
INGREDIENTS
¼ cup olive oil
2 tablespoons capers
sea salt
2 tablespoons vegetable oil
2 heads of red witlof, halved (endive)
1 small tight-head green lettuce such as iceberg, cut into wedges
2 tangelos, peeled and segmented
To serve
1 tangelo, halved
METHOD
Heat the oil in a small sauté pan, add the capers and fry until they pop open. Drain on kitchen towels and sprinkle with sea salt.
Brush a chargrill pan or barbecue with a little vegetable oil and heat until smoking. Grill the witlof halves, outer leaf side down, until lightly blackened and wilting in spots. Arrange the witlof on a large platter with the iceberg wedges and tangelo segments.
To serve: Place the tangelo halves cut side down on the grill. Cook until hot and blackened. Using tongs, squeeze the juice over the vegetables. Sprinkle with chopped capers.
Cook’s tip: Radicchio or green witlof (endive) can be used instead of red witlof, depending on what is available.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.