Braised Endives With Orange and Toasted Almonds
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
2-4
ingredients
- 3 tablespoons extra virgin olive oil
- 6 endives, ends trimmed, halved lengthwise
- 2 tablespoons sherry vinegar or 2 tablespoons apple cider vinegar
- salt
- 1 teaspoon finely chopped mint
- 2 tablespoons toasted almonds, slivered or chopped
- 1 navel orange
- 4 tablespoons ricotta cheese
- 2 teaspoons hazelnut oil (optional) or 2 teaspoons walnut oil (optional)
- coarse sea salt or fleur de sel
directions
- Heat 2 T EVOO over high heat in a large skillet. When hot, place endives in skillet cut side down and sear until very lightly browned. Lower heat to medium-low, add vinegar and salt to taste, cover and braise for 3-5 minutes until endives are tender. Transfer contents to a large bowl and toss with remaining EVOO, half the mint or chives, and almonds. Set aside.
- Hold the orange above the bowl while you peel away the skin and pith from top to bottom using a paring knife. Cut away sections from between the membranes, then cut sections in half lengthwise to get thin slices.
- Arrange the endive mixture on salad plates and pour the juice from the bowl over them. Garnish with orange slices and top with remaining herbs.
- If desired: place spoonfuls of ricotta on the plate and atop the salad, and drizzle with hazelnut or walnut oil.
- Serve warm or room temperature.
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