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Confit Endive Salad Recipe

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A bowl of Confit Endive Salad with grilled vegetables, flaked almonds, herbs, and a plant-based creamy base with yellow sauce.
A bowl of roasted confit endive salad on a bed of plant-based creamy sauce, garnished with sliced almonds and chopped herbs, with a fork and serviette nearby.

If you’ve never cooked with endives before, this is a great recipe to try your hand at it — it’s straightforward, and frankly you can’t go wrong soaking a veggie in garlicky oil and then caramelising it, can you? You’re bound to love it!

You will need

Serves 2

  • 2 red endives, whole
  • 2 green endives, whole
  • 500 ml extra virgin olive oil
  • 5 garlic cloves, whole
  • 2 bay leaves
  • 5 thyme sprigs
  • 1 teaspoon chilli flakes
  • 1 lemon, juice only
  • 1 tablespoon brown sugar
  • 2–3 tablespoons plant-based butter
  • 10 g plant-based parmesan, grated
  • 20 g roasted slithered almonds (optional)
  • Handful of parsley, finely chopped
  • 3 tablespoons toum

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Directions

10 mins to prep

30 mins to cook

  1. Step 1

    Preheat the oven to 110°C.

  2. Step 2

    In a baking dish, pour in the oil and add the endives, garlic, chilli flakes, 2 thyme sprigs and bay leaves. Roast in the oven for around 20 minutes, or until soft.

  3. Step 3

    Remove the endives from the oil and drain on a paper towel, before cutting lengthwise into halves.

  4. Step 4

    Place a dry pan on medium heat, and add the endives, cut side down. Fry until golden brown, then flip over.

  5. Step 5

    Add to the pan some cold plant-based butter, brown sugar and the remaining thyme and continue cooking. As the butter and sugar melt, baste the endives by scooping the liquid gently with a spoon, and pouring it over them.

  6. Step 6

    Squeeze the juice of the lemon in the pan and continue to baste for 1–2 minutes. Take off the heat and rest for a couple of minutes.

  7. Step 7

    On a serving plate, spread the toum with the back of a spoon to create a circular pattern. Place the endives on top and finish with grated parmesan, almonds and 2 tablespoons of the remaining sauce from the pan.

  8. Step 8

    Garnish with finely chopped parsley.

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Recipe: Simon Toohey

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