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Recipes

Endive Glazed with Coffee

By Nespresso
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CAVANAUGH

Who needs an endive salad when you can sauté the leafy veg in a coffee ‘jus’? Chef Daniel Rose uses shallots, sherry vinegar, and Nespresso Master Origin Mexico coffee to give the green a savory glaze.

Recipe information

  • Yield

    2 servings

Ingredients

For the endives:

2

endives, halved lengthwise

Pinch of sugar

Pinch of salt

1

Tbsp. olive oil

2

Tbsp. orange juice

1

Tbsp. lemon juice

For the sauce:

1

Tbsp. finely chopped shallots

1

Tbsp. sherry vinegar

2

Tbsp. sugar

¼

cup chicken or duck demi-glace

¼

cup brewed Nespresso Master Origin Mexico coffee

Need to make a substitution?

Preparation

  1. For the endives:

    Step 1

    Season the endives with the sugar and salt.

    Step 2

    Heat the olive oil over medium-high heat in a medium skillet. Place endive halves, cut side down, in the pan. Cook until lightly brown then deglaze the pan with the orange and lemon juice. Cook for another 1-2 minutes until the liquid thickens slightly.

    Step 3

    Remove the endives from the pan and leave to cool.

  2. For the sauce:

    Step 4

    Bring the shallots, vinegar, and sugar to a boil in a small pot. Add the demi-glace, bring to a boil and cook until the liquid is reduced by half. Add the brewed Nespresso coffee, turn the heat to low and simmer for 1 more minute.

    Step 5

    Warm the endives in the coffee ‘jus’ and serve alone or as a side to duck, chicken, or fish.

    Step 6

    Recipe by chef Daniel Rose