1 1/2 pounds
Belgian endive (about six heads)
homemade or low-sodium store-bought chicken stock
1 1/2 tablespoons
extra-virgin olive oil
finely chopped fresh flat-leaf parsley, for garnish
coarse salt and freshly ground pepper
- In a large skillet, melt butter over medium heat. Add endive, and cook, turning occasionally, until browned on all sides, about 5 minutes. Pour stock into skillet; bring to a boil, and cover. Reduce heat to medium-low, and simmer, turning endive occasionally, until just tender; about 20 minutes.
- Using a slotted spoon, transfer endive to a paper-towel-lined plate; discard the stock. Pat the endive dry, and set aside.
- Make 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 dressing on the side.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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