Satsuma juice, reduced and intensified, coats and complements the pleasantly bitter roasted endive in this side dish.
1 cup fresh satsuma orange juice (about 4 satsumas)
12 large heads Belgian endive, trimmed (about 2 1/2 pounds)
1 1/2 tablespoons extra-virgin olive oil, divided
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon chopped fresh chives
2 teaspoons grated satsuma orange rind
4 teaspoons fresh lemon juice
1 teaspoon honey
1/4 teaspoon ground coriander
3 satsuma oranges, peeled and sectioned
How to Make It
Preheat oven to 450°.
Place satsuma orange juice in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/3 cup (about 14 minutes). Set aside 4 teaspoons reduced juice.
Cut endive in half lengthwise. Arrange endive halves in a single layer on a jelly-roll pan coated with 1 1/2 teaspoons oil. Brush endive with 1/4 cup reduced juice; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 450° for 10 minutes or until golden.
Combine remaining 1 tablespoon oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, reserved 4 teaspoons reduced juice, chives, and next 4 ingredients (through coriander) in a small bowl; stir well with a whisk.
Place endive on a platter; top with satsuma sections. Drizzle with glaze.