Braised Endive, Seared With Lemon Tarragon Vinaigrette


Braised Endive:

10 endives

1/4 cup lemon juice

1/2 cup white wine

1 tsp sugar

Pinch salt and pepper


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


Braised 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.


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

Contributed by Chef Jonathan Sheridan of Bistro-to-Go, Kingston, New York.