Ingredients

serves 4

　　1 tablespoon unsalted butter

　　1 1/2 pounds Belgian endive (about 6 heads)

　　3 cups homemade or low-sodium store-bought chicken stock

　　1 1/2 tablespoons grainy mustard

　　2 tablespoons red-wine vinegar

　　Coarse salt and freshly ground pepper

　　1/4 cup extra-virgin olive oil

　　1 tablespoon finely chopped fresh flat-leaf parsley, for garnish

　　

Step 1

In a large skillet, melt the butter over medium heat. Add the endive, and cook, turning occasionally, until browned on all sides, about 5 minutes. Pour the stock into the skillet; bring to a boil, and cover. Reduce heat to medium-low, and simmer, turning the endive occasionally, until just tender, about 20 minutes.

　　

Step 2

Using a slotted spoon, transfer the endive to a paper-towel-lined plate; discard the stock. Pat the endive dry, and set aside.

　　

Step 3

Make the dressing: In a small bowl, whisk together the mustard and vinegar. Season with salt and pepper. Whisking constantly, pour in the oil in a slow, steady stream; whisk until emulsified. Gently toss each endive in the dressing, coating well. Garnish with the parsley, and serve at room temperature; set any extra dressing on the side.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.