Endive and Fennel Gratin

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Servings: 6 You Will Need: 5 endives (about 2 pounds), halved, leaves separated 1 medium fennel bulb, thinly sliced 2 garlic cloves, thinly sliced ¼ cup (½ stick) unsalted butter, cut into pieces Kosher salt, freshly ground pepper ¾ cup heavy cream 2 ounces Parmesan, finely grated 2 ounces white cheddar, finely grated Instructions: Preheat
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Radicchio and Citrus Salad with Preserved Lemon

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Servings: 4 You Will Need: Preserved-Lemon Purée ¼ preserved lemon, seeds removed, chopped 6 tablespoons mild miso (such as white or yellow) ¼ cup olive oil 3 tablespoons honey 2 tablespoons fresh lemon juice Salt Salad And Assembly ⅓ cup blanched hazelnuts 4 oil-packed anchovies 1 garlic clove Salt ¼ cup olive oil 2 tablespoons
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Roasted Endives with Thyme

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Serves: 4-5 You Will Need: 4-5 Endives 2 tablespoons olive oil, divided 1/4 teaspoon salt 1/4 teaspoon black pepper 2 teaspoons fresh minced thyme 3-4 tablespoons toasted bread crumbs Instructions: Preheat oven to 425˚. Slice the Endives in half lengthwise and toss with 2 teaspoons olive oil, salt and pepper. Place in a roasting pan
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Endive and Fennel Gratin

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6 SERVINGS You Will Need: 5 endives (about 2 pounds), halved, leaves separated 1 medium fennel bulb, thinly sliced 2 garlic cloves, thinly sliced ¼ cup (½ stick) unsalted butter, cut into pieces Kosher salt, freshly ground pepper ¾ cup heavy cream 2 ounces Parmesan, finely grated 2 ounces white cheddar, finely grated Instructions: Preheat
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Radicchio and Citrus Salad with Preserved Lemon

Posted on by
4 SERVINGS You Will Need Preserved-Lemon Purée ¼ preserved lemon, seeds removed, chopped 6 tablespoons mild miso (such as white or yellow) ¼ cup olive oil 3 tablespoons honey 2 tablespoons fresh lemon juice Kosher salt Salad And Assembly ⅓ cup blanched hazelnuts 4 oil-packed anchovies 1 garlic clove Kosher salt ¼ cup olive oil
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