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Caramelised endive salad with orange, mozzarella and lentils
Serves 4 Starters and mains
Ingredients
- 1tbsp olive oil
- 1tbsp runny honey
- 3-4 heads of endive, cut in half lengthways or into wedges if very large
- 25g butter
- 1tbsp sherry vinegar
- zest 1/2 orange, plus 2tbsp juice
- 1/2tsp chilli flakes
- leaves from 1 small thyme sprig, plus extra to garnish
For the salad
- 2 oranges
- 100g cooked green, brown or Puy lentils
- 2 fresh mozzarella balls or 1 large burrata, roughly torn
- 1tbsp capers
For the dressing
- 1tbsp olive oil
- 2tsp sherry vinegar
Method
Heat the olive oil in a pressure cooker. Add the honey and stir, then add the endive, cut-side down. Cook for a few minutes until starting to caramelise, then flip over. Add the butter, vinegar and orange juice, then sprinkle in the zest, chilli and thyme. Close the lid, bring up to high pressure and cook for 2–3 minutes, depending on the size of the endive. Keep warm.
Prepare the oranges for the salad by cutting off the top and base of the skin, then cutting away the rest, following the contour. Squeeze out the peel, reserving the juice. Slice the orange into rounds.
Make the dressing by pouring any pan juices from the endive into a jug, then whisk with the oil, juice from the orange peels and the vinegar. Season.
Arrange the endives, lentils, oranges and mozzarella or burrata on 4 plates. Sprinkle over the capers and drizzle over the dressing. Garnish with thyme.
This recipe was taken from the March 2022 issue of Food and Travel. To subscribe, click here.
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