Our thanks to Chef Jonathan Sheridan, Bistro-to-Go, Kingston, New York
1/4 cup lemon juice
1/2 cup white wine
1 tsp sugar
pinch salt and pepper
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
Mix all ingredients together and spoon over endive. Dust with some crushed pink peppercorns.
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Rio Vista, California 94571