Recipes > Braised Endive & Pea Shoot Salad w/ a Citrus Vinaigrette
- Serves: 4
- Active Time: 15 mins
- Total Time: 1 hr
- Views: 37,096
- Success Rating: 94% (?)
Steps
Step 1: Braising the Endive
- 8 whole Belgian endive
- 2 whole lemons
- 3 cups orange juice
Method
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.
Step 2: Making the Vinaigrette
- 1 tsp Dijon mustard
- 1 tbsp white wine vinegar
- 2 tbsp orange juice (from braised endives)
- 4 tbsp extra-virgin olive oil
- 1 tbsp fresh chives
- 1/4 tsp kosher salt
- 1/8 tsp freshly ground black pepper
Method
Combine the Dijon, white wine vinegar and the reserved orange juice from the braised endives. Whisk in the oil. Add the finely chopped chives and season with salt and pepper. Set aside.
Step 3: Assembling the Salad
- 1 1/2 cups pea sprouts
- 2 tbsp extra-virgin olive oil
- 1/8 tsp kosher salt or grey salt
- 1/8 tsp freshly ground black pepper
Method
Wash the pea shoots and dry thoroughly. Lightly season the pea shoots with oil, salt and freshly cracked pepper to taste; toss gently.
Place two of the endives onto a plate and garnish with about two tablespoons of the vinaigrette, drizzling a little around the plate. Serve.
Chef's Notes
- by Paul Marshall
- •
- October 20, 2006
This is a great salad to make with any leftover braised endives. Instead of pea shoots, try using watercress or arugula.
If you have made the braised endive in advance, be sure to take them out of the refrigerator an hour before assembling the salad so they are not too cold.
6 Comments
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is the endive warm, room temperature or chilled in this salad? would you recommend it as a good make-ahead salad (except for assembly)? -
Technically, the salad could be served either hot, warm or cold, it's really up to you. With that said, we generally serve it the salad at room temperature. And as the recipe notes say, "If you have made the braised endive in advance, be sure to take them out of the refrigerator an hour before assembling the salad so they are not too cold.", so yes, this would be a good "make-ahead" salad (except the assembly as you said). Hope that helps. Cheers! -
I made this today. I think I made some mistakes with the endives. I think I was scare that they would fall apart so I didn't cut enough of the core. Maybe that's why it was a little bitter? What temperature would you cooked them in? After 40 mins, they didn't get as tender as the ones in the video. -
Rouxbe Staff
Hi Yuseph- You may need to cook them a bit longer to soften the endive and be sure there is enough hot liquid (and that you baste and flip them to keep them coated). As for the bitterness, this is just a characteristic of this particular type of food - it just happens to be a touch bitter. If the orange juice is not sweet enough, you can add a bit of something sweet to balance it out if that helps you. ~Ken -
FYI, It appears that the step photo links are broken -
Rouxbe Staff
All fixed. Thanks, Ryan!
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