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Braised Endive Recipe with Lemon Tarragon Vinaigrette

Winter's here and it's a great time of year for an endive side dish. Enjoy this recipe created by our legendary Chef Jonathan Sheridan for Braised Endive with Lemon Tarragon Vinaigrette.

Mary Anne Erickson

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January 6, 2019

Braised Endive, seared with lemon tarragon vinaigrette  
Chef Jonathan Sheridan, Blue Mountain Bistro-to-Go, Kingston, New York

10 endive
1/4 cup lemon juice  
1/2 cup white wine  
1 tsp sugar  
pinch salt and pepper

Cooking the Endive  
Trim the outer leaves and the end of the stem of the endive. Cut in half and put into a stainless steel pot with water (just enough to cover). Add the rest of the ingredients and gently stir together.

Take a clean kitchen towel and place on top of the water, then place a clean plate on top of the towel, (which will be used to keep the endive submerged while it 's cooking). Cook the endive over a low flame, barely simmering, for 20 minutes. Test with a knife for doneness - if the knife offers no resistance, they 're perfectly cooked.

With a pair of tongs, gently remove the endive and put on a rack to drain with the open side down so all the water can drain out. Take a heavy bottom saute pan and turn the heat up all the way, add 1/4 tsp olive oil and quickly place the endive, cut side down in the pan and sear for 3 minutes to allow them to caramelize. Remove from the pan and put on a platter to be served.

Lemon Tarragon Vinaigrette  
1/2 cup fresh lemon juice  
1/4 cup extra virgin olive oil  
1 tsp agave syrup
salt and pepper to taste  
1 lemon peeled, seeded and diced  
1/4 cup chopped fresh tarragon  
Pink peppercorns

Mix all ingredients together and spoon over endive. Dust with some crushed pink peppercorns.