Confit Endive Salad Recipe

Name: Confit Endive Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 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

Gluten-free option

Soy-free option

Nut-free option

Freshly Picked

Comfort food

Entertaining

Main meals

Salads

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

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Directions

10 mins to prep

30 mins to cook

Step 1

Preheat the oven to 110°C.
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.
Step 3

Remove the endives from the oil and drain on a paper towel, before cutting lengthwise into halves.
Step 4

Place a dry pan on medium heat, and add the endives, cut side down. Fry until golden brown, then flip over.
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.
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.
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.
Step 8

Garnish with finely chopped parsley.