To prepare the endive, cut off the bottom of the core, being sure to keep the endive intact. Remove any damaged, outer leaves. Cut out about 1" -inch of the core by using the tip of a small paring knife.
Place the endive into a saucepan and squeeze in the fresh lemon juice. Add the orange juice and roll the endives around to cover them in the liquid. Cook, uncovered, until soft, about 30 to 45 minutes. Turn the endives occasionally to ensure they cook evenly.
Once tender, strain the endives in a colander, reserving some of the braising liquid for the vinaigrette.
- 8 whole Belgian endive
- 2 whole lemons
- 3 cups orange juice