Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Braised Endive in Mustard Vinaigrette 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Dana Gallagher Prep Time: 5 mins Total Time: 35 mins Servings: 4 We like to serve endive family-style as a side dish with Pasta with Sausage and Escarole. Ingredients 1 tablespoon unsalted butter 1 ½ pounds Belgian endive (about 6 heads) 3 cups homemade or low-sodium canned chicken stock 1 ½ tablespoons grainy mustard 2 tablespoons red-wine vinegar Coarse salt and freshly ground pepper ¼ cup extra-virgin olive oil 1 tablespoon finely chopped fresh flat-leaf parsley, for garnish Directions 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. Using a slotted spoon, transfer endive to a paper-towel-lined plate; discard stock. Pat endive dry, and set aside. 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. Rate it Print