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. Slideshow: More Healthy Side Dish Recipes 

Lemony Seared Endives
Photo: © Abby Hocking
Total Time:
30 mins


  • 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)


  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.

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