Pan-fried endive
Votes: 6
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Juicy endive, or chicory, is not only delicious in a vitamin-rich salad raw; it can also be used to make a more filling side dish. To make this, cut the endive heads in half and fry them in vegetable oil until golden brown. For seasoning, you'll only need a little white wine vinegar, a pinch of salt, and a teaspoon of sugar. This is enough to enhance the flavor of the fried endive. Sprinkle with chopped chives and serve. The side dish looks very presentable.
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Recipe:
In a large nonstick skillet, heat 1/4 cup vegetable oil over medium-high heat. Add 4 halved heads of endive, cut-side down; season with salt. Cook until golden brown and tender, turning once, about 10 minutes. Add 2 tablespoons white wine vinegar, 1 tablespoon water, 1 teaspoon sugar, and a pinch of salt. Cook, turning the endive to coat with oil, for about 30 seconds. Sprinkle with chives.
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