This summer salad balances the delightful bitterness of endive with sweet and juicy peaches, and rich pine nuts to make for an impressive side that pairs perfectly with chicken or fish.
Halve the peach and dice one half in small pieces. Combine with the chopped shallots in a small bowl.
Remove the pit from the remaining half, cut into wedges and then thinly slice. Set aside.
Separate the leaves from one head of endive. Slice the leaves in half lengthwise. Add to the peach wedges.
Prepare the remaining endive by trimming and discarding the base. Then cut in half. Partially remove the core of the endive while keeping the leaves attached.
Add the oil and preheat the pan to 325°F/165°C (medium).
Add the endive cut side down to the preheated pan making sure not to overcrowd. Cook the endive for 4 minutes on the first side.
Carefully flip the endive so the cut side is facing up. Continue cooking for 1 minute.
Lightly season the endive with kosher salt and black pepper.
Transfer the cooked endive to the serving plate and set aside. If you have more endive to cook, wipe the pan with a paper towel before repeating the cooking process.
Add the oil and preheat the pan to 325°F/162°C.
Add the pine nuts to the preheated pan and toast for 1 minute and 30 seconds, stirring occasionally.
Add the diced peaches and shallots and cook for 20 seconds while stirring frequently. Remove from the heat.
Add the remaining ingredients and stir to combine.
Season the thinly sliced endive and peaches, and toss until well coated.
Drizzle the peach and pine nut dressing over the seared endive.
Top the seared endive with the peaches and sliced endive. Serve immediately.
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