Braised Endive in Mustard Vinaigrette
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Martha Stewart Living, November Fall 2003
- Prep Time 5 minutes
- Total Time 35 minutes
- Yield Serves 4
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Ingredients
- 1 tablespoon unsalted butter
- 1 1/2 pounds Belgian endive (about 6 heads)
- 3 cups homemade or low-sodium canned 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
Directions
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In a large skillet, melt butter over medium heat. Add endive, and cook, turning occasionally, until browned on all sides, about 5 minutes. Pour stock into skillet; bring to a boil, and cover. Reduce heat to medium-low, and simmer, turning endive occasionally, until just tender, about 20 minutes.
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Using a slotted spoon, transfer endive to a paper-towel-lined plate; discard stock. Pat endive dry, and set aside.
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Make dressing: In a small bowl, whisk together mustard and vinegar. Season with salt and pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Gently toss each endive in dressing, coating well. Garnish with parsley, and serve at room temperature; set any extra dressing on the side.
HUMMMM! THIS SOUNDS GOOD AND LOOKS LIKE IT WILL BE PERFECT FOR ALL OF US 'SOMERSIZERS'. SURE WISH MARTHA WOULD HAVE SUZANNE SOMERS ON THE PROGRAM SOMETIME, I'M SURE THOUSANDS OF US WOULD BE WAITING IMPATIENTLY FOR IT TO AIR. THINK ABOUT IT, O.K. MARTHA