Charred Endive with Lemon & Olive Oil

Prep endive

Start: T-30m (03/22 12:30pm) | Duration: 15m

Storage: Hold at room temperature, uncovered, for up to ~1 hour

Ingredients	Steps
3 count endive	1. Trim and halve the endive lengthwise, keeping the core intact so each half holds together
Kosher salt 1 teaspoon neutral oil	2. Lightly oil the cut face of each endive and season lightly with salt
	3. Heat a cast iron pan over medium-high heat
	4. Without moving, sear endive in cast iron pan, cut-side down until deeply golden brown, about 3–5 minutes
	5. Flip and cook for 30–60 seconds on the second side to warm through
	6. Remove from pan and allow to cool completely, cut-side up. Hold at room temperature for up to ~1 hour

Start: T-1h (03/22 12:00pm) | Duration: 5m

Storage: Refrigerate in squeeze bottle for up to 3 days

Ingredients	Steps
2 teaspoon lemon juice, fresh 3 teaspoon extra virgin olive oil	1. In squeeze bottle, combine lemon juice and olive oil
	2. Shake to combine and reserve

Start: T+40m (03/22 1:40pm) | Duration: 5m

Follows: prep-endive, make-dressing

Equipment: kitchen torch

Ingredients	Steps
	1. Return dressing to room temperature if refrigerated
	2. Torch the cut face and edges of the endive to create light, localized char
	3. Immediately brush or spoon a thin layer of the lemon–olive oil dressing onto the cut face
Maldon salt	4. Finish with Maldon salt
	5. Serve immediately