Grilled California Endive with Tomato Concasse & Pulled Parsley Salad

This dish makes a great starter with a loaf of crusty bread.

Contributor: William Briwa, Chef-Instructor, The Culinary Institute of America at Greystone

The Culinary Institute of America (CIA), located in Hyde Park, New York, is a private, not-for-profit college dedicated to providing the world's best professional culinary education. Two hours north of San Francisco, nestled in the heart of the Napa Valley, is The Culinary Institute of America's West Coast campus. Since 1995, the CIA at Greystone has provided continuing education opportunities and career development programs for food, wine, and hospitality. Educational courses, ranging from foundation and advanced studies to certificate programs, supply training in the culinary arts, baking and pastry arts, foodservice management and professional wine development. Along with superior facilities, a renowned faculty and a vast selection of innovative year-round programs, Greystone hosts public cooking demonstrations, special events, seminars and travel programs. William Briwa was the resident chef for the Hess Collection Winery in Napa, CA, before becoming a Chef-Instructor at Greystone. He then served as the executive chef in the Wine Spectator Greystone Restaurant for a year before returning to the faculty. He has also worked at The French Laundry and Domaine Chandon. We'd like to thank Chef Briwa for this creative, colorful, and fresh-tasting preparation.

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Grilled Endive Ingredients

• 8 heads California Endive
• 16 very thin slices pancetta
• Salt and pepper to taste

Grilled Endive Instructions

1. Preheat a grill to medium high.
2. Cut each endive in half lengthwise and season with salt and pepper.
3. Wrap each half loosely in a slice of pancetta. Overlap the pancetta about 1/8" with each turn. A single slice will leave both ends of the endive exposed, which is fine.
4. Grill the endive until the pancetta browns and just begins to crisp, about 3 minutes per side. The endive should be tender.
5. Reserve the grilled endive warm.

Tomato Concasse Ingredients

• 2 tablespoons olive oil
• 1 tablespoon minced shallots
• 1 clove garlic, minced
• 4 tomatoes, peeled, seeded, and diced
• 1 teaspoon fresh chopped thyme
• 3 bay leaves
• Salt and pepper to taste

Tomato Concasse Instructions

1. Heat the oil in a medium skillet and sauté the shallots and garlic briefly until aromatic. Add the tomatoes, bay leaves and the thyme.
2. Reduce the heart and simmer for 10 minutes.
3. Discard the bay leaves and reserve at room temperature.

Parsley Salad Ingredients

• 1 bunch curly parsley
• 1 clove garlic, minced
• 2 tablespoons extra virgin olive oil
• Juice of 1 lemon
• 1/3 Cup grated Parmesan cheese
• Salt and pepper to taste

Parsley Salad Instructions

1. Pluck the curly tops from the parsley stems into ¼" to ½" tufts.
2. Mix the garlic, oil and lemon juice into a simple dressing.
3. Mix the parsley with the cheese and dressing, and adjust the seasoning with salt and pepper.

Assembly Instructions

1. On a warmed platter lay down a bed of the tomato concassé.
2. Place grilled endive on top of conscasse.
3. Sprinkle the dish with the parsley salad, and an optional drizzle of good extra virgin olive oil. Serves 8.

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