Sautéed Endive With Balsamic Butter
Searing the endives so they retain some crispness, then topping them with balsamic butter, gives this dish, adapted from the cookbook "Eat in My Kitchen" by Meike Peters, its panache. Because it’s hard to make less balsamic butter than is called for, you wind up with enough for about a dozen endives, not just three; the endives portion of the recipe can be easily expanded to match, making this a great dish for entertaining. Or, use the leftover butter to top fish, roasted carrots and such. The butter keeps well in the refrigerator but should be used at room temperature; heating may cause it to break down.
- Serves: 2 persons
- 1tablespoon extra-virgin olive oil
- 3medium-small heads Belgian endive, trimmed, halved vertically
- Fine sea salt
- 2tablespoons good-quality balsamic vinegar
- 3tablespoons unsalted butter, in small pieces
- Pinch of sugar
- Coarsely ground black pepper
- 3tablespoons fresh marjoram or oregano leaves
Step 1Heat oil in a heavy skillet. Add endive halves, cut side down, and sear on medium-high heat for a couple of minutes per side, turning once, until golden brown but still somewhat firm in the middle. Salt to taste, transfer to a serving dish and tent with foil to keep warm.
Step 2Simmer vinegar in a small saucepan for about a minute. Remove from heat and whisk in butter bit by bit. Whisk in sugar and, if desired, some salt and pepper.
Step 3Drizzle some of the balsamic butter on endives, strew with marjoram and dust with pepper. Serve. Remaining balsamic butter can be refrigerated for future use.