Dining and Cooking
Chefs’ Collections

Braised Endives With Orange, Toasted Almonds and Ricotta

This dish is inspired by a salad I had recently at Hearth Restaurant in Manhattan. There’s a nice contrast of flavors here — bitter endive, sweet oranges, mild ricotta, almonds and a nutty, mildly acidic dressing.

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 6 endives, ends trimmed, halved lengthwise
  • 2 tablespoons sherry vinegar or apple cider vinegar
  • Salt to taste
  • 1 teaspoon finely chopped chives or mint
  • 2 tablespoons coarsely chopped toasted almonds
  • 1 navel orange
  • 4 tablespoons 2 ounces fresh ricotta cheese
  • 2 teaspoons hazelnut oil or walnut oil (optional)
  • Coarse sea salt or fleur de sel
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      165 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 3 grams protein; 7 milligrams cholesterol; 14 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves four

Preparation

  1. Heat 2 tablespoons of olive oil over high heat in a large, heavy nonstick or cast-iron skillet. When the oil is hot, place the endives in the skillet cut side down (work in batches if necessary) and sear until very lightly browned. Turn the heat to medium-low, add the vinegar and salt to taste, cover and braise for three to five minutes until the endives are tender. Transfer the contents of the pan to a large bowl, and toss with the remaining olive oil, half the chives or mint, and the almonds. Set aside.
  2. Hold the orange above a bowl while you peel away the skin and white pith from top to bottom using a paring knife. Angle the knife so that it cuts away the pith with the skin. Cut away the sections from between the membranes, then cut these sections in half lengthwise to get thin slices.
  3. Arrange the endive mixture on salad plates. Pour the juice from the bowl over the endives. Garnish with the orange slices. Place spoonfuls of ricotta on the plate and atop the salad. Sprinkle on the remaining herbs, drizzle on the hazelnut or walnut oil, and serve.
  • Advance preparation: You do not need to serve the braised endives warm; you can prepare them a few hours ahead and serve them at room temperature.

About 15 minutes

Dining and Cooking