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Braised Endive in Mustard Vinaigrette

Braised Endive in Mustard Vinaigrette
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Prep: 10 minutes | Cook: 25 minutes | Total Time: 35 minutes
  • 1 tablespoon
    unsalted butter
  • 1 1/2 pounds
    Belgian endive (about six heads)
  • 3 cups
    homemade or low-sodium store-bought chicken stock
  • 1 1/2 tablespoons
    grainy mustard
  • 2 tablespoons
    red-wine vinegar
  • 1/4 cup
    extra-virgin olive oil
  • 1 tablespoon
    finely chopped fresh flat-leaf parsley, for garnish
    coarse salt and freshly ground pepper
  1. 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.
  2. Using a slotted spoon, transfer endive to a paper-towel-lined plate; discard the stock. Pat the endive dry, and set aside.
  3. 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.
Nutritional Information

Makes: 11
  • Calories99
  • Carbohydrates6.6 g
    • Dietary fiber3.9 g
  • Cholesterol5 mg
  • Fat7.0 g
    • Saturated fat1.6 g
  • Sodium172 mg
  • Protein3 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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