Lemony Seared Endives

This three-ingredient side dish from chef Eli Dahlin of Dame in Portland, Oregon, has a surprising amount of flavor. Cook your endives until they are golden brown on the outside but still retain some of their crisp texture.

  • Total Time:
  • Servings: 8

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  • 4 1/2 tablespoons extra-virgin olive oil, plus more for drizzling

  • 8 large Belgian endives, halved lengthwise

  • Kosher salt
  • 1 tablespoon finely grated lemon zest plus 
1 tablespoon fresh lemon juice

  • Flaky sea salt, for sprinkling

How to make this recipe

  1. In a large skillet, heat 1 1/2 tablespoons of the olive oil until shimmering. Add one-third of the halved endives; season with kosher salt. Cook over moderately high heat, turning once, until browned and starting to soften, about 3 minutes; transfer to a platter. Repeat in 2 more batches with the remaining olive oil and endives. Top with the lemon zest and juice, drizzle with more olive oil and sprinkle with sea salt. Serve immediately. 

Contributed By Photo © Abby Hocking Published April 2017

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