Food Recipes Side Dishes Vegetable Side Dishes Lemony Seared Endives 5.0 (2) 3 Reviews This three-ingredient side dish from chef Eli Dahlin of Dame in Portland, Oregon, has a surprising amount of flavor. Cook your endives until they are golden brown on the outside but still retain some of their crisp texture. Slideshow: More Healthy Side Dish Recipes By Eli Dahlin Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: © Abby Hocking Total Time: 30 mins Yield: 8 Ingredients 4 ½ tablespoons extra-virgin olive oil (plus more for drizzling) 8 Belgian endives (large halved lengthwise) Kosher salt 1 tablespoon lemon zest (plus fresh lemon juice finely grated) Flaky sea salt (for sprinkling) Directions In a large skillet, heat 1 1/2 tablespoons of the olive oil until shimmering. Add one-third of the halved endives; season with kosher salt. Cook over moderately high heat, turning once, until browned and starting to soften, about 3 minutes; transfer to a platter. Repeat in 2 more batches with the remaining olive oil and endives. Top with the lemon zest and juice, drizzle with more olive oil and sprinkle with sea salt. Serve immediately. Originally appeared: April 2017 Rate It Print