I did not succeed in making it pretty – braised endive is difficult to control on the plate in the eye pleasing fashion.. Especially when it should really rest on its ‘back’ (cut side up) so that the hungry gourmand may see what and how to cut. However – once they do, the taste more than makes up for the image!
You do not need to serve the braised endives warm; you can prepare them a few hours ahead and serve them at room temperature
- 3 tablespoons extra virgin olive oil
- 6 endives, ends trimmed, halved lengthwise
- 2 tablespoons sherry vinegar or apple cider vinegar
- Salt to taste
- 1 teaspoon finely chopped chives or mint
- 2 tablespoons coarsely chopped toasted almonds
- 1 navel orange
- 4 tablespoons (2 ounces) fresh ricotta cheese
- 2 teaspoons hazelnut oil or walnut oil (optional)
- Coarse sea salt or fleur de sel
- Heat 2 tablespoons of olive oil over high heat in a large, heavy nonstick or cast-iron skillet.
- When the oil is hot, place the endives in the skillet cut side down (work in batches if necessary) and sear until very lightly browned.
- Turn the heat to medium-low, add the vinegar and salt to taste, cover and braise for three to five minutes until the endives are tender.
- Transfer the contents of the pan to a large bowl, and toss with the remaining olive oil, half the chives or mint, and the almonds.
- Set aside.
- Hold the orange above a bowl while you peel away the skin and white pith from top to bottom using a paring knife.
- Angle the knife so that it cuts away the pith with the skin.
- Cut away the sections from between the membranes, then cut these sections in half lengthwise to get thin slices.
- Arrange the endive mixture on salad plates.
- Pour the juice from the bowl over the endives.
- Garnish with the orange slices.
- Place spoonfuls of ricotta on the plate and atop the salad.
- Sprinkle on the remaining herbs, drizzle on the hazelnut or walnut oil, and serve.