Fall into place: Transition from summer to autumn with a seasonal favorite
1 recipe tarragon Oil
For the tarragon oil:
1/2 cup extra-virgin olive oil
1/2 cup fresh tarragon leaves
To make the tarragon oil, bring about 4 cups of water to a boil and have a bowl of ice water ready.
Drop the tarragon leaves into the boiling water and cook for 30 seconds. Drain the leaves and plunge immediately into the ice water to cool. Drain again and press to remove excess water. Place the blanched tarragon in a blender with olive oil and blend until smooth. Makes 1/2 cup.
For the endive, prepare a charcoal fire or preheat the grill.
Halve the endives lengthwise. In a shallow bowl, mix 1 tablespoon of the olive oil with the vinegar and black pepper. Dredge the endive halves in the vinegar mixture and place on the hot grill. Cook until slightly charred, 8 to 10 minutes, and remove to a serving platter.
Spoon the tarragon oil over the endive halves, shave cheese over each serving in long shards with a vegetable peeler, and serve at room temperature.
(Mario Batali is the chef behind 25 restaurants, including Eataly, Del Posto and his flagship Greenwich Village enoteca, Babbo.)
