Another vegetarian dish that was really a great surprise.  Endive and bitter greens in general aren't my favorite ingredients to use but sometimes when cooked they take on a milder flavor.  Pairing bitter greens with a sweet balsamic vinegar is always a great easy direction to take when trying to mask the bitterness of the green.  In this case I made a buerre rouge or a red buerre blanc mixing half red wine and half balsmaic vinegar.  The result is a luscious sauce that goes perfect with the roasted endive.  The rest of the dish is a little crunch from bread crumbs, marcona almonds and a quick pickle radish with verjus.  This recipe is very simple and really takes minimal time.  Here it is, I hope you enjoy!


4 belgium endive cut in half

2 tbsp of butter and olive oil

salt to taste

1/2 cup of toasted panko bread crumbs

1/2 cup of marcona almonds


Buerre Rouge

1 cup of red wine

1 cup of balsamic 

1 sprig of thyme 

1/3 cup of heavy cream

10 tbsp of butter

salt to taste


1 watermelon radish slice thin

1/4 cup of verjus

1 tbsp of salt

Micro cilantro to garnish 


Preheat oven to 400 degrees,

In an oven proof pan on medium high heat add 2 tbsp of butter and olive oil.  Cut the endives in half and place them face down into the pan.  Season with salt and cook for 3 minutes and then place into the oven.  Roast for 20-25 minuted until the endive is tender all the way through.  Test with a cake tester to make sure it can go through the endive easily all the way through.  Take out and let it rest.

For the Buerre Rouge Sauce,

Place red wine, balsamic, and thyme into a small pot on medium high heat.  Reduce by 2/3 and then add the cream.  Reduce that by half and then add the butter.  Season with salt and keep warm.  

For the Radish,

Slice the radish thin and season with salt.  Allow to sit for 10 minutes and then add the verjus.

To finish,

Simply Add the belgium endive to the plate.  Top with toasted bread crumbs.  Drizzle the buerre rouge around the plate.  Add almonds and radishes to the plate.  Finish with a little micro cilantro, serve and enjoy!  Try adding a little blue cheese to this dish and it is amazing!