3 large Belgian endives, halved lengthwise
⅓ cup dry vermouth
2 tbs butter, in pieces
2 tsp sea salt or to taste
• Place endives flat side down in a heavy skillet (preferably cast iron).
• Add vermouth and butter. Cover the pan and bring it to a boil. Lower heat to medium and continue cooking for 5 minutes.
• Remove cover and, on high heat, evaporate the liquid. Let the butter caramelize the endive to a rich brown. Serve on the brûlée side up, sprinkled with salt.
Serves three as a side dish (in photo with salmon burger).
A Belgian beer, such as Duvel, would nicely complement the slightly bitter taste of the endive.