Reviews (1) Add Rating & Review Martha Stewart Member Rating: Unrated 07/20/2008 HUMMMM! THIS SOUNDS GOOD AND LOOKS LIKE IT WILL BE PERFECT FOR ALL OF US 'SOMERSIZERS'. SURE WISH MARTHA WOULD HAVE SUZANNE SOMERS ON THE PROGRAM SOMETIME, I'M SURE THOUSANDS OF US WOULD BE WAITING IMPATIENTLY FOR IT TO AIR. THINK ABOUT IT, O.K. MARTHA
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Gallery Braised Endive in Mustard Vinaigrette Credit: Dana Gallagher Recipe Summary prep: 5 mins total: 35 mins Servings: 4
Ingredients Ingredient Checklist 1 tablespoon unsalted butter 1 1/2 pounds Belgian endive (about 6 heads) 3 cups homemade or low-sodium canned chicken stock 1 1/2 tablespoons grainy mustard 2 tablespoons red-wine vinegar Coarse salt and freshly ground pepper 1/4 cup extra-virgin olive oil 1 tablespoon finely chopped fresh flat-leaf parsley, for garnish
Gallery Braised Endive in Mustard Vinaigrette Credit: Dana Gallagher
Recipe Summary prep: 5 mins total: 35 mins Servings: 4
Gallery
Braised Endive in Mustard Vinaigrette Credit: Dana Gallagher
Braised Endive in Mustard Vinaigrette
Credit: Dana Gallagher
Braised Endive in Mustard Vinaigrette
Recipe Summary prep: 5 mins total: 35 mins Servings: 4
Recipe Summary
prep: 5 mins total: 35 mins
Servings: 4
prep: 5 mins
total: 35 mins
prep:
5 mins
total:
35 mins
Servings: 4
4
Ingredients
Ingredients
- 1 tablespoon unsalted butter 1 1/2 pounds Belgian endive (about 6 heads) 3 cups homemade or low-sodium canned chicken stock 1 1/2 tablespoons grainy mustard 2 tablespoons red-wine vinegar Coarse salt and freshly ground pepper 1/4 cup extra-virgin olive oil 1 tablespoon finely chopped fresh flat-leaf parsley, for garnish
Directions
In a large skillet, melt butter over medium heat. Add endive, and cook, turning occasionally, until browned on all sides, about 5 minutes. Pour stock into skillet; bring to a boil, and cover. Reduce heat to medium-low, and simmer, turning endive occasionally, until just tender, about 20 minutes.
Using a slotted spoon, transfer endive to a paper-towel-lined plate; discard stock. Pat endive dry, and set aside.
Make dressing: In a small bowl, whisk together mustard and vinegar. Season with salt and pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Gently toss each endive in dressing, coating well. Garnish with parsley, and serve at room temperature; set any extra dressing on the side.
Reviews (1)
Add Rating & Review
Martha Stewart Member Rating: Unrated 07/20/2008 HUMMMM! THIS SOUNDS GOOD AND LOOKS LIKE IT WILL BE PERFECT FOR ALL OF US 'SOMERSIZERS'. SURE WISH MARTHA WOULD HAVE SUZANNE SOMERS ON THE PROGRAM SOMETIME, I'M SURE THOUSANDS OF US WOULD BE WAITING IMPATIENTLY FOR IT TO AIR. THINK ABOUT IT, O.K. MARTHA
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member Rating: Unrated 07/20/2008 HUMMMM! THIS SOUNDS GOOD AND LOOKS LIKE IT WILL BE PERFECT FOR ALL OF US 'SOMERSIZERS'. SURE WISH MARTHA WOULD HAVE SUZANNE SOMERS ON THE PROGRAM SOMETIME, I'M SURE THOUSANDS OF US WOULD BE WAITING IMPATIENTLY FOR IT TO AIR. THINK ABOUT IT, O.K. MARTHA
Martha Stewart Member
Rating: Unrated 07/20/2008
HUMMMM! THIS SOUNDS GOOD AND LOOKS LIKE IT WILL BE PERFECT FOR ALL OF US ‘SOMERSIZERS’. SURE WISH MARTHA WOULD HAVE SUZANNE SOMERS ON THE PROGRAM SOMETIME, I’M SURE THOUSANDS OF US WOULD BE WAITING IMPATIENTLY FOR IT TO AIR. THINK ABOUT IT, O.K. MARTHA
Rating: Unrated
All Reviews for Braised Endive in Mustard Vinaigrette
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Braised Endive in Mustard Vinaigrette
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
