Today I suggest a lovely tray of Belgian endive with citrus. It is one of those preparations that show how little is needed to enhance an often underrated ingredient. Oven roasting sweetens the endive and tones down its slight bitterness, while orange juice gives it a very pleasant aroma. To complete the dish, a crunchy breadcrumb-and-caper topping adds contrast and character. As a final touch, a bit of raw lemon zest brings freshness. In short… every step is very simple but designed to keep a perfect balance. The result is a simple yet refined side dish, light and fragrant, ideal to pair with delicate mains or to bring to the table when you want something essential but well constructed. Save this recipe because it’s one of those that proves useful more often than you might think.
Other ideas with endive that might interest you:
- Difficulty: Easy
- Cost: Low cost
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Belgian endive with citrus
- 18 oz Belgian endive
- 1/3 cup orange juice
- lemon zest (quantity as desired)
- 2 tbsp capers (in vinegar or salt)
- 1 slice country-style bread (about 2 oz (50–60 g))
- 1 bunch parsley
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Food processor
- 1 Citrus juicer
- 1 Lemon zester
- 1 Baking pan
Preparation of Belgian endive with citrus
Wash the endive heads and pat them dry with paper towels. Then remove the tougher base and cut the larger heads into quarters and the smaller ones in half.
Arrange them in a lightly oiled baking pan without overlapping and season with 3 tablespoons of oil, the orange juice, a generous pinch of salt and a good grind of black pepper.
Then bake at 356°F (conventional) for 15 minutes.
Meanwhile, place the bread torn into pieces, the capers (rinsed and dried) and a drizzle of oil in a food processor and pulse coarsely.
After the first 15 minutes of cooking, remove the pan from the oven and sprinkle the endive with the breadcrumb-and-caper mixture. Drizzle with another little oil and return to the oven for another 15 minutes at the same temperature. Switch to broil for the last two minutes to achieve a nice golden color.
Remove the Belgian endive with citrus from the oven, sprinkle with lemon zest and chopped parsley and serve hot straight from the baking pan. Enjoy! Paola.
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