With a vegetable peeler remove two 1 1/4 by 1/2-inch strips zest from orange and cut lengthwise into very thin strips. Squeeze enough juice from orange to measure 2 tablespoons. In a bowl whisk together zest, orange juice, vinegar, 2 tablespoons oil, and salt and pepper to taste until combined well. Preheat grill pan. Halve endives lengthwise, keeping halves from separating into leaves, and brush all over with remaining 1 tablespoon oil. Season endives with salt and pepper and grill, cut sides down, on a well seasoned grill pan over moderately high heat. Serve endives drizzled with vinaigrette. Yield: 4 servings, as a side dish NOTES : Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9058 Posted to MC-Recipe Digest by "Angele and Jon Freeman"
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|Serving Size: 1 Serving (1772g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 122 (28%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 0mg||0 %|
|Sodium 352.5mg||12 %|
|Potassium 5232.7mg||138 %|
|Total Carbohydrate 70.9g||21 %|
|Dietary Fiber 52.4g||210 %|
|Sugars, other 18.5g|
|Protein 21.2g||30 %|
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Calories per serving: 434
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