Yield
Makes 4 servings
Photo: David Prince

How to Make It

Step 1

Peel off and reserve the endive leaves until you reach the cores. Cut the cores in half, lengthwise.

Step 2

Heat the oil and butter in a large skillet over medium heat. Add all the endive (leaves and cores) and toss until well coated. Add the sugar, vinegar, and lemon juice and cook for 5 minutes. Remove from heat and stir in the tarragon.

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