Best Braised Endive In Mustard Vinaigrette Recipes

Endive and Avocado Salad image

Provided by Ina Garten

Time 15m

Yield 6 servings

Number Of Ingredients 7

1 1/2 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 heads endive
3 ripe Haas avocados, peeled and seeded

Steps:

Whisk together the mustard, lemon juice, olive oil, salt, and pepper to make a vinaigrette. Remove a 1/2-inch from the stem end of each endive, discard the core, and cut the rest across into 1-inch chunks. Cut the avocados into large dice or wedges. Toss the avocados and endive with the vinaigrette. Season, to taste, and serve at room temperature.
Note: Haas avocados are the brown ones from California. The green ones don't have nearly as much flavor.

Braised Belgian Endive image

Provided by Bergy

Categories Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

6 Belgian endive, rinsed,patted dry and root end cut off (about 1 1/4 lbs)
1 1/2 tablespoons butter
1/2 teaspoon sugar
2 tablespoons fresh lemon juice
1/2 cup low sodium chicken broth
1 tablespoon dried herbs (oregano, basil, rosemary or marjoram)
1 tablespoon chopped fresh parsley
pepper

Steps:

Melt the butter in a skillet over medium heat, let it get warm (melt) and add the endive (whole not leaves separated), sugar, lemon juice,& chicken stock.
Bring to a boil, cover pan and braise the endive for 3 minutes.
Turn 1/4 way round braise for 3 more minutes, turn a quarter again continue to brais for 3 minutes and then turn the endive to the last quarter and braise 3 minutes (a total of 12 minutes and braising all four sides).
Uncover the pan, raise heat to medium High.
Add herbs, parsley cook for an additional 2 minutes, pan juices should have reduced by about 2/3.
Serve ASAP.

Nutrition Facts : Calories 118.7, Fat 4, SaturatedFat 2.1, Cholesterol 7.6, Sodium 139.7, Carbohydrate 18.2, Fiber 15.9, Sugar 1.8, Protein 6.9

Crunchy Endive Salad image

Provided by Martha Stewart

Time 10m

Number Of Ingredients 5

1/4 cup white-wine vinegar
1 tablespoon Dijon mustard
1/4 cup olive oil
Coarse salt and ground pepper
2 pounds Belgian endive (8 to 10 heads), trimmed, halved, and sliced 1/2 inch wide crosswise

Steps:

In a bowl, whisk together vinegar and mustard. Whisk, gradually adding oil until combined; season with salt and pepper. Add endive to bowl; toss with vinaigrette.

Nutrition Facts : Calories 81 g, Fat 7 g, Fiber 3 g, Protein 1 g, Sodium 69 g

Braised Endive in Mustard Vinaigrette image

Yield serves 4

Number Of Ingredients 8

1 tablespoon unsalted butter
1 1/2 pounds Belgian endive (about 6 heads)
3 cups homemade or low-sodium store-bought chicken stock
1 1/2 tablespoons grainy mustard
2 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 tablespoon finely chopped fresh flat-leaf parsley, for garnish

Steps:

In a large skillet, melt the butter over medium heat. Add the endive, and cook, turning occasionally, until browned on all sides, about 5 minutes. Pour the stock into the skillet; bring to a boil, and cover. Reduce heat to medium-low, and simmer, turning the endive occasionally, until just tender, about 20 minutes.
Using a slotted spoon, transfer the endive to a paper-towel-lined plate; discard the stock. Pat the endive dry, and set aside.
Make the 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 extra dressing on the side.