- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
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.
Ingredient:
- 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)
