Braised Endive with lemon tarragon vinaigrette

We’ve recently been invited to contribute some recipes for cooking endive to California Endive’s website ( What an honor, as they’re the primary grower of endive in the USA. We recently posted this picture on our Facebook fan page, but today our outstanding chef, Jonathan Sheridan, gave me his recipe for this delicious dish:

Braised Endive, seared with lemon tarragon vinaigrette
Chef Jonathan Sheridan, Bistro-to-Go, Kingston, New York

10 endive
1/4 cup lemon juice
1/2 cup white wine
1 tsp sugar
pinch salt and pepper

Cooking the Endive

Trim the outer leaves and the end of the stem of the endive. Cut in half and put into a stainless steel pot with water (just enough to cover). Add the rest of the ingredients and gently stir together.

Take a clean kitchen towel and place on top of the water, then place a clean plate on top of the towel, (which will be used to keep the endive submerged while it’s cooking).

Cook the endive over a low flame, barely simmering, for 20 minutes. Test with a knife for doneness – if the knife offers no resistance, they’re perfectly cooked.

With a pair of tongs, gently remove the endive and put on a rack to drain with the open side down so all the water can drain out.

Take a heavy bottom saute pan and turn the heat up all the way, add 1/4 tsp olive oil and quickly place the endive, cut side down in the pan and sear for 3 minutes to allow them to caramelize. Remove from the pan and put on a platter to be served.

Lemon Tarragon Vinaigrette

1/2 cup fresh lemon juice
1/4 cup extra virgin olive oil
1 tsp agave syrup
salt and pepper to taste
1 lemon peeled, seeded and diced
1/4 cup chopped fresh tarragon
Pink peppercorns

Mix all ingredients together and spoon over endive. Dust with some crushed pink peppercorns.


2 responses to “Braised Endive with lemon tarragon vinaigrette

  1. Love the pink peppercorns. lol

    seriously, beautiful

  2. This sounds so good! I just got some organic pink peppercorns from Sustainable Sourcing and I think I’ll try it out in this recipe. Thanks for sharing!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s