Endive

Preparation info

  • Difficulty

    Easy

Appears in

Bentley

By Brent Savage

Published 2010

  • About

Ingredients

  • 3 red endives
  • 5 g ( oz) ground nutmeg
  • 10 g ( oz) sea salt flakes

Method

Heat a saucepan of water to 85°C (185°F). Halve the endives lengthways, sprinkle with the nutmeg and salt and place in a large vacuum-seal or zip-lock bag. Follow the Masterclass on sous vide and cook for 15 minutes. Remove from the water and bag and serve immediately.