recipes
Apple glazed endives Dutch five spices, pistachios and baby lettuce
This fried endive appetizer caramelized with apple syrup and homemade spice blend of mustard, caraway, coriander, fennel seeds and pepper is served with a soft lettuce salad and toasted pistachios.
Ingredients
50 g baby lettuce leaves3 tablespoons oil
1 tablespoon white wine vinegar
4 whole endive, trimmed
1 teaspoon of each, mustard, caraway, coriander, fennel seeds and black pepper
30 g butter
3 tablespoons apple syrup or molasses
25 g toasted pistachios
Method
Wash and dry the lettuce. Make a simple vinaigrette with the oil, vinegar, salt and pepper.
Cut each endive lengthways into quarters. Crush the spices roughly with a mortar and pestle. Heat the butter in a large frying pan and fry the pieces of endive with the spices, stirring for 4-5 minutes.
Spoon the apple syrup and a few tablespoons of water to the pan, increase heat to high and cook for about 2 minutes until the endives are glazed with a layer of thick dark syrup.
Toss the lettuce with the dressing and divide over four plates. Spoon the chicory pieces next to the lettuce and sprinkle with pistachios. Good with a glass of iced sake.
