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Braised Endive in Mustard Vinaigrette

Recipe information

  • Yield

    serves 4

Ingredients

1 tablespoon unsalted butter
1 1/2 pounds Belgian endive (about 6 heads)
3 cups homemade or low-sodium store-bought chicken stock
1 1/2 tablespoons grainy mustard
2 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 tablespoon finely chopped fresh flat-leaf parsley, for garnish

Preparation

  1. Step 1

    In a large skillet, melt the butter over medium heat. Add the endive, and cook, turning occasionally, until browned on all sides, about 5 minutes. Pour the stock into the skillet; bring to a boil, and cover. Reduce heat to medium-low, and simmer, turning the endive occasionally, until just tender, about 20 minutes.

    Step 2

    Using a slotted spoon, transfer the endive to a paper-towel-lined plate; discard the stock. Pat the endive dry, and set aside.

    Step 3

    Make the dressing: In a small bowl, whisk together the mustard and vinegar. Season with salt and pepper. Whisking constantly, pour in the oil in a slow, steady stream; whisk until emulsified. Gently toss each endive in the dressing, coating well. Garnish with the parsley, and serve at room temperature; set any extra dressing on the side.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsEndiveChicoryLeafy GreensVegetableSideDinnerGluten FreeNut FreeKetoBraiseCookbooks
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