How to make Belgian endive boiled in the sour, a very simple preparation, which requires about twenty minutes of cooking and a light dressing based on extra virgin olive oil and lemon juice.
Ingredients for 4 people
- 4 tufts of endive
- the juice of one lemon
- 1 dl of extra virgin olive oil
- salt
Preparation of boiled Belgian endive
Clean the endive tufts, remove the hardest external leaves and the terminal part of the core.
Wash in plenty of running water.
Place the four tufts on their feet in a narrow, tall pan, fill with water until they are covered, salt slightly and cover.
Cook the endive for about twenty minutes, then drain it and put it in a salad bowl.
Season with the extra virgin olive oil and leave to cool.
Finally pour the lemon juice, turn well and serve.
