BRAISED ENDIVE IN MUSTARD VINAIGRETTE

Braised Endive in Mustard Vinaigrette image

Yield serves 4

Number Of Ingredients 8

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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.