Braised Endives With Orange and Toasted Almonds |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A light and zesty alternative to a traditional salad. My DH prefers it without the orange, and definitely without the ricotta. I like the orange, but I'm perfectly happy to go ricotta-free as the other flavors are subtle and rich already. Can be made several hours in advance and served room temperature. From 12/27/2010 NY Times, by Martha Rose Shulman Ingredients:
3 tablespoons extra virgin olive oil |
6 endives, ends trimmed, halved lengthwise |
2 tablespoons sherry vinegar or 2 tablespoons apple cider vinegar |
salt |
1 teaspoon finely chopped mint |
2 tablespoons toasted almonds, slivered or chopped |
1 navel orange |
4 tablespoons ricotta cheese |
2 teaspoons hazelnut oil (optional) or 2 teaspoons walnut oil (optional) |
coarse sea salt or fleur de sel |
Directions:
1. Heat 2 T EVOO over high heat in a large skillet. When hot, place endives in skillet cut side down and sear until very lightly browned. Lower heat to medium-low, add vinegar and salt to taste, cover and braise for 3-5 minutes until endives are tender. Transfer contents to a large bowl and toss with remaining EVOO, half the mint or chives, and almonds. Set aside.
2. Hold the orange above the bowl while you peel away the skin and pith from top to bottom using a paring knife. Cut away sections from between the membranes, then cut sections in half lengthwise to get thin slices.
3. Arrange the endive mixture on salad plates and pour the juice from the bowl over them. Garnish with orange slices and top with remaining herbs.
4. If desired: place spoonfuls of ricotta on the plate and atop the salad, and drizzle with hazelnut or walnut oil.
5. Serve warm or room temperature.
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