Recipe Confit Endive Salad
Gluten-free option
Soy-free option
Nut-free option
Freshly Picked
Comfort food
Entertaining
Main meals
Salads
If you’ve never cooked with endives before, this is a great recipe to try your hand at it — it’s straightforward, and frankly you can’t go wrong soaking a veggie in garlicky oil and then caramelising it, can you? You’re bound to love it!
You will need
Serves 2
- 2 red endives, whole
- 2 green endives, whole
- 500 ml extra virgin olive oil
- 5 garlic cloves, whole
- 2 bay leaves
- 5 thyme sprigs
- 1 teaspoon chilli flakes
- 1 lemon, juice only
- 1 tablespoon brown sugar
- 2–3 tablespoons plant-based butter
- 10 g plant-based parmesan, grated
- 20 g roasted slithered almonds (optional)
- Handful of parsley, finely chopped
- 3 tablespoons toum
Recipe: Simon Toohey
Directions
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Step 1
Preheat the oven to 110°C.
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Step 2
In a baking dish, pour in the oil and add the endives, garlic, chilli flakes, 2 thyme sprigs and bay leaves. Roast in the oven for around 20 minutes, or until soft.
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Step 3
Remove the endives from the oil and drain on a paper towel, before cutting lengthwise into halves.
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Step 4
Place a dry pan on medium heat, and add the endives, cut side down. Fry until golden brown, then flip over.
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Step 5
Add to the pan some cold plant-based butter, brown sugar and the remaining thyme and continue cooking. As the butter and sugar melt, baste the endives by scooping the liquid gently with a spoon, and pouring it over them.
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Step 6
Squeeze the juice of the lemon in the pan and continue to baste for 1–2 minutes. Take off the heat and rest for a couple of minutes.
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Step 7
On a serving plate, spread the toum with the back of a spoon to create a circular pattern. Place the endives on top and finish with grated parmesan, almonds and 2 tablespoons of the remaining sauce from the pan.
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Step 8
Garnish with finely chopped parsley.
Recipe: Simon Toohey
