I love the savory flavor of tender, caramelized endive finished with orange juice and sherry vinegar. The addition of Escabeche gives the dish that extra level of earthy to complement the bitter, sweet, and sour of the dish.

Braised Endive with Orange

Name: Braised Endive with Orange
Yield: 4
Ingredients: ¼ cup olive oil; 4 endives, cut in half; 1 tsp fine sea salt; 2 Tbsp butter (dairy or vegan); 1 cup orange juice; 2 Tbsp sherry vinegar; 1 tsp Escabeche blend

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Servings/Yield

Author:

Lior Lev Sercarz

Ingredients

¼ cup olive oil
4 endives, cut in half
1 tsp fine sea salt
2 Tbsp butter (dairy or vegan)
1 cup orange juice
2 Tbsp sherry vinegar
1 tsp Escabeche blend

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Directions

In a heavy bottom skillet, heat the oil until shimmering and place into the pan, cut side down.
Season the endive halves with salt and brown over medium heat until beginning to caramelize.
Add the butter and continue caramelizing until the cut face of the endive is nicely browned.
Add the orange juice, sherry vinegar, and Escabeche and simmer, covered, until the endive are tender and the liquid has reduced to a glaze.
Serve warm.