Lemony Seared Endives

Name: Lemony Seared Endives
Total time: 30 min
Ingredients: 4.5 tablespoons extra-virgin olive oil (plus more for drizzling); 8 Belgian endives (large halved lengthwise); Kosher salt; 1 tablespoon lemon zest (plus fresh lemon juice finely grated); Flaky sea salt (for sprinkling)

5.0

(2)

3 Reviews

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. Slideshow: More Healthy Side Dish Recipes

By Eli Dahlin

Updated on April 1, 2017

Lemony Seared Endives — Photo: © Abby Hocking

Total Time:

30 mins

Yield:

8

Ingredients

4 ½ tablespoons extra-virgin olive oil (plus more for drizzling)
8 Belgian endives (large halved lengthwise)
Kosher salt
1 tablespoon lemon zest (plus fresh lemon juice finely grated)
Flaky sea salt (for sprinkling)

Directions

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.