Citrus-braised Endive Recipe
grapefruit, blue cheese cream, toasted walnuts, pistachio oil, borage flowers
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Ingredients
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Braised Endive
Blue Cheese Cream
Crunch & Finish
Method
Braised Endive
- 1
Prepare endive
Trim the stem ends of the endive heads, removing any discolored outer leaves. Halve each head lengthwise through the core so the leaves remain attached at the base.
- 2
Sear
In a large skillet over medium heat, add the butter and olive oil. When the butter foams, place the endive halves cut-side down in a single layer. Cook undisturbed 3–4 minutes until the cut surfaces are golden brown.
- 3
Caramelize and add liquid
Sprinkle the sugar evenly over the cut surface, then season with 1 tsp salt and 1 tsp pepper. Pour in the grapefruit juice and water, taking care as it may steam. Add the reserved grapefruit segments scattered in the pan.
- 4
Braise
Reduce heat to low, cover the skillet, and simmer gently 12–15 minutes, turning the endive once after 7–8 minutes so both sides become tender but still hold shape. Check doneness with a small knife — cores should be tender.
- 5
Reduce glaze
Remove endive and grapefruit segments to a warm plate. Increase heat to medium-high and boil the braising liquid for 2–3 minutes until it reduces to a glossy glaze (about 3–4 tablespoons). Spoon some glaze over the endive before plating.
Blue Cheese Cream
- 6
Blend cheeses
In a medium bowl, combine softened cream cheese, mascarpone, and crumbled blue cheese. Use a spatula or small whisk to smooth the mixture.
- 7
Adjust texture
Whisk in heavy cream, 1 tsp lemon juice, 1 tsp black pepper and 1/4 tsp salt. Continue whisking until the cream is smooth but still holds some body. Taste and adjust seasoning — add a touch more lemon or cream if too stiff.
- 8
Transfer and chill briefly
Transfer the blue cheese cream to a piping bag or small squeeze container and keep chilled until plating. If too loose, refrigerate 10 minutes to firm slightly.
Crunch & Finish
- 9
Toast walnuts
In a small dry skillet over medium heat, toast the walnuts, stirring frequently, until fragrant and lightly browned, 3–4 minutes. Remove from heat and roughly chop once cooled.
- 10
Plate assembly
Place two endive halves per serving (three servings) on chilled small plates (this is a petit plat). Dot or pipe 1–1½ tablespoons of blue cheese cream beside each endive half. Scatter a tablespoon of toasted walnuts over and around the endive.
- 11
Finish with oil and garnishes
Drizzle about 2/3 teaspoon pistachio oil over each plated portion (total 2 tsp divided among plates). Sprinkle a light pinch of fine sea salt and a little freshly ground black pepper over the endive and cream. Tuck a few microgreens or baby borage leaves next to the cream and place 3–4 borage flowers on each plate as an edible floral accent.
- 12
Serve
Serve immediately so the endive is warm with cool blue cheese cream contrast. If desired, pass extra toasted walnuts and a small dish of pistachio oil at the table.