Braised endive in mustard vinaigrette
Instructions:
- 1 tablespoon unsalted butter
- 1 1/2 pounds Belgian endive (about 6 heads)
- 3 cups homemade or low-sodium storebought 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
- In a large skillet, melt the butter over medium heat. Add the endive, and cook, turning occasionally, until browned on all sides, about 5 minutes. Pour the stock into the skillet; bring to a boil, and cover. Reduce heat to medium-low, and simmer, turning the endive occasionally, until just tender, about 20 minutes.
- Using a slotted spoon, transfer the endive to a paper-towel–lined plate; discard the stock. Pat the endive dry, and set aside.
- Make the dressing: In a small bowl, whisk together the mustard and vinegar. Season with salt and pepper. Whisking constantly, pour in the oil in a slow, steady stream; whisk until emulsified. Gently toss each endive in the dressing, coating well.
- Garnish with the parsley, and serve at room temperature; set any extra dressing on the side.