Charred Endive with Lemon & Olive Oil

• 3 count – endive

Trim and halve the endive lengthwise, keeping the core intact so each half holds together

• 1 teaspoon – neutral oil
• Kosher salt

Lightly oil the cut face of each endive and season lightly with salt

Heat a cast iron pan over medium-high heat

Without moving, sear endive in cast iron pan, cut-side down until deeply golden brown, about 3–5 minutes

Flip and cook for 30–60 seconds on the second side to warm through

Remove from pan and allow to cool completely, cut-side up. Hold at room temperature for up to ~1 hour

• 3 teaspoon – extra virgin olive oil
• 2 teaspoon – lemon juice, fresh

In squeeze bottle, combine lemon juice and olive oil

Shake to combine and reserve

Return dressing to room temperature if refrigerated

Torch the cut face and edges of the endive to create light, localized char

Immediately brush or spoon a thin layer of the lemon–olive oil dressing onto the cut face

• Maldon salt

Finish with Maldon salt

Serve immediately