GRILLED ENDIVE WITH SHERRY VINEGAR AND HAM

By Kiep

Ingredients

• 1/4 cup Sherry vinegar
• 1/2 garlic clove
• 1/2 teaspoon fresh thyme leaves
• 1/8 teaspoon fine sea salt
• Pinch of coarsely ground black pepper
• 3 tablespoons extra-virgin olive oil
• 2 large Belgian endives (10 oz total), each cut lengthwise into 6 wedges
• 5 oz thinly sliced jamón de pata negra or serrano ham
• 3 tablespoons coarsely chopped fresh flat-leaf parsley

Preparation

Step 1

Simmer vinegar in a small heavy saucepan over moderate heat until reduced to about 1 tablespoon, 1 to 2 minutes. Transfer to a large bowl. Mince garlic and thyme with a large heavy knife, then mash to a paste with sea salt using flat side of knife. Stir paste into vinegar along with pepper. Whisk in oil until combined.
Heat a well-seasoned ridged grill pan over moderate heat until hot but not smoking, then grill endives, cut sides down, in 2 batches, turning, until charred and slightly softened, about 6 minutes per batch. Toss with dressing in bowl, then arrange on a platter alongside ham. Sprinkle with parsley and serve warm-or at room temperature. Cooks’ note:
Dressing can be made 2 hours ahead and kept at room temperature.