Grilled California Endive with Balsamic-Orange Juice-Honey Vinaigrette

Contributor: Biba Caggiano, Biba Restaurant

Biba Caggiano was born and raised in Italy's gastronomical capital, Bologna. She grew up cooking the food of her native Emilia- Romagna region. In 1960, she moved to New York, the hometown of her American-born husband, Vincent. During those first years of living in New York City, Biba made an effort to recreate the everyday meals that her mother used to make, striving to make food an integral part of her new family life. In 1969, the family moved to Sacramento, California, where her husband joined a medical practice. At that time Sacramento was a pleasant laid-back city, however it lacked restaurant diversity, especially those serving quality Italian food. Thus, if Biba wanted authentic Italian food she had to make it herself. After a couple of years of making simple and elaborate meals for family and friends, she was asked to teach a series of cooking classes at a newly opened cooking school in Sacramento. The classes were a huge success and Biba found herself with a brand new "career." Over the last 35 years, Biba has published seven best-selling cookbooks and has hosted one hundred episodes of her internationally syndicated cooking show Biba's Italian Kitchen, on the TLC and Discovery Channel. In 1986, Biba opened BIBA Restaurant . Since then, the restaurant has received glowing reviews with Gourmet Magazine, Travel and Leisure, Conde' Nast Travelers and The Wine Spectator. BIBA has been a DIRONA Award recipient for the past seven years. In 1998 Biba was chosen as one of the six national recipients of the prestigious Robert Mondavi Culinary Award of Excellence. In 1999, The Governor of California and the California Travel Industry selected her as Northern California Chef of the Year. We thank Biba for her contribution to our recipe library, and for her long-time support of California Vegetable Specialties.

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Chef's Notes

The slightly bitter taste of the endives pairs beautifully with the oil-balsamic-honey dressing. At my restaurant in Sacramento, I often serve this preparation over thin slices of Prosciutto di Parma, or as an accompaniment to grilled pork or chicken.

Endive Ingredients

• 6 white California Endives
• Salt and freshly ground black pepper
• Extra virgin olive oil

Endive Instructions

1. Pre-heat the grill or barbecue
2. Trim endives and remove any bruised outer leaves.
3. Slice endives in half lengthwise if small, or into fourths if thick.
4. Season endive sections with salt and pepper, and brush them lightly with oil on all sides.
5. Grill endives over a medium fire, turning them a few times, until they are lightly golden and soft on all sides, about 10 minutes.
6. Place endive on a serving platter, cutting off any tips that may have gotten too charred.

Vinaigrette Ingredients

• ¼ cup extra virgin olive oil
• 2 tablespoons Balsamic vinegar
• 2 tablespoons fresh orange juice
• 1 tablespoon honey
• Salt to taste

Vinaigrette Instructions

1. In a small bowl, combine the oil, balsamic vinegar, orange juice, honey, and a pinch of salt.
2. Beat with a wire whisk until well combined.
3. Taste, and adjust seasoning.
4. Drizzle the dressing over the grilled endives, and let them rest at room temperature for about 1 hour before serving. Serves 4.

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