I find endives to be very elegant and quite sophisticated vegetables, but this particular seared endives are everything mentioned above, plus super easy and fast to cook. And that’s a great combo for me 🙂
I know, there are millions of ways to cook this veggies, but starting with seared endives will open up other ideas, so don’t worry, you won’t miss out on any of the other recipes 🙂 Plus you’ll love all the flavours in this recipe and the way they combine: the nuttiness and a slightly bitterness of the endives with the freshness of the mint gremolata and the sweetness of the young gorgonzola, really make a delicious meal.
Seared endives tend to lose most of the bitterness after cooking, leaving behind a tender vegetable, with a slightly sweet and nutty flavour, which makes them even more delicious with this gorgonzola and mint gremolata mix.
For this recipe I used 2 endives, and this will be enough for 2 people. Searing them is very easy, you will need a good skillet, a few drizzles of olive oil and kitchen tongs to flip them in the pan. The cooking time should be around 3-4 minutes on each side.
The gremolata adds a nice summerish and fresh flavour to the whole dish, but I went for a different herb mix for this recipe: along the parsley I added basil, mint, reduced the garlic amount and skipped the anchovies altogether. You can prepare more and use the remaining gremolata for garnishing other dishes, like pork, salmon, or even salad.
This dish wouldn’t have been complete without a lemon and honey vinaigrette which brings a bit more sweetness to the seared endives after cooking.
I’ll leave you now with the recipe.
Drop me a comment if you try out the recipe and let me know your thoughts.
Seared Endives with Gorgonzola & Mint Gremolata
I find endives to be very elegant and quite sophisticated vegetables, but this particular seared endives are everything mentioned above, plus super easy and fast to cook.
- 2 endives
- 1 small handful of parsley, mint and basil
- 1 small garlic clove, or 1/2 big one
- zest from 1/2 lemon
- 80 gr gorgonzola
- 2-3 tsp lemon juice
- 4 tbsp olive oil
- 1 1/2 tsp running honey
- s&p to taste
Preheat a cast iron skillet on medium heat.
Wash, and pat dry the endives, discarding the bruised or discoloured endive leaves. Trim the ends, being careful to remove as little as possible so the leaves stay attached to the core. Cut the endives in 4.
Add 1 tbsp of olive oil in the skillet and sear the endives for 3-4 minutes on each side, or until the vegetables start to crisp and turn golden brown. Carefully flip them with kitchen tongs and once ready, remove to a serving plate.
Prepare the gremolata: finely chop the green herbs and mix them with the grated garlic clove, and the lemon zest. Season with salt and pepper to taste. Set aside.
Prepare the lemon & honey vinaigrette: in a small jar blend together the remaining olive oil, lemon juice and honey. Mix well and set aside.
Sprinkle the seared endives with mint gremolata, drizzle a bit of vinaigrette and add small pieces of gorgonzola on top.