Belgian endive is a side dish that enhances the delicate and slightly bitter flavor of this vegetable, creating a simple yet character-rich dish.
This recipe I propose is very simple but tasty, ideal as a side dish.
Pan cooking allows for a perfect balance between crispiness and tenderness. The heat of the pan softens the endive leaves while still retaining a certain bite.
Balsamic vinegar, used to deglaze the endive during cooking, adds a note of sweetness and acidity that perfectly balances the endive’s bitter taste.
During cooking, the balsamic vinegar reduces slightly, intensifying its flavor and creating a rich emulsion that envelops the leaves.
The walnuts are the crunchy addition.
The Belgian endive is rich in folic acid and is diuretic. Walnuts are rich in omega-3s and have antioxidant properties.
This recipe can accompany both meat and fish dishes and is an excellent alternative to traditional sides.
You can alternate it with roasted peppers, another equally tasty side dish.
Let’s look at the recipe together now.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 Belgian endive
- 2 tbsps balsamic vinegar
- pinches water
- to taste extra virgin olive oil
- to taste salt
- 2 walnuts
Tools
- 1 Pan
- 1 Knife
- 1 Lid
Steps
To prepare the pan-fried Belgian endive recipe, start by cleaning the vegetable and cutting it in half, as in the picture.
Then, take a large pan and add a drizzle of oil and bring to temperature. After that, place the endive, initially face down on the flat half, and let it brown over low heat.
After a few minutes, turn it to the other half and repeat the process. Once browned on both sides, drizzle with balsamic vinegar and add the lid to the pan, keeping the heat on the lowest setting, and let it cook for about 15 minutes, frequently turning the parts. If they dry out, add a bit of water and salt.
Meanwhile, chop the walnuts and add them to the dish at the end of cooking. Season with another drizzle of oil and serve.
And enjoy your taste with Barbara…
Storage and Notes
Store in the fridge for 2-3 days. It can also be served cold.
Store in the fridge for 2-3 days. It can also be served cold.
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