This makes for an unusual side or an enlightened first course. Witlof is a bitter leaf that awakens the taste buds, making it a great starter. Its bitterness becomes more approachable when lightly cooked.
Serves: 4
INGREDIENTS
¼ cup olive oil
2 tablespoons capers
sea salt
2 tablespoons vegetable oil
2 heads of red witlof, halved (endive)
1 small tight-head green lettuce such as iceberg, cut into wedges
2 tangelos, peeled and segmented
To serve
1 tangelo, halved
METHOD
Heat the oil in a small sauté pan, add the capers and fry until they pop open. Drain on kitchen towels and sprinkle with sea salt.
Brush a chargrill pan or barbecue with a little vegetable oil and heat until smoking. Grill the witlof halves, outer leaf side down, until lightly blackened and wilting in spots. Arrange the witlof on a large platter with the iceberg wedges and tangelo segments.
To serve: Place the tangelo halves cut side down on the grill. Cook until hot and blackened. Using tongs, squeeze the juice over the vegetables. Sprinkle with chopped capers.
Cook’s tip: Radicchio or green witlof (endive) can be used instead of red witlof, depending on what is available.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!