Lunchbreak: The Betty chef Rachel Dow makes charred endive salad

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Rachel Dow

The Betty
839 W. Fulton Market

Charred Endive Salad

sourdough croutons
1/4 lb Gorgonzola, room temp
1 pear, cut in bite size chunks
4 heads Belgian Endive
2 Tbs vegetable oil
1 sprig tarragon leaves, chopped
20 parsley leaves, chopped
1 small bunch chives, 1” pieces
1 Tbs lemon juice
2 Tbs extra virgin olive oil
1/4 cup black garlic brown butter

Heat a cast iron skillet or heavy bottomed saute on high. Cut two heads of Belgian endive in half lengthwise. Oil the cut sides of the endive with vegetable oil and season with a bit of salt. Lay them cut side down in the hot pan and weigh it down with another pan to make sure there is a good sear. While the endive is cooking, remove the core of the other 2 heads of endive and slice at an angle in 1/2” strips. Toss the strips in a bowl with pear, herbs, lemon juice and olive oil and season with salt and pepper to your liking. The charred endive should be well blackened. Remove from the pan and carefully remove core and slice in a 1/2” strips. In a separate bowl toss with half of the black garlic sauce. Check seasoning and add salt and pepper as needed.

To plate, spoon the rest of the black garlic sauce on the bottom of the plate. On each of the croutons smear a bit of gorgonzola. Place half of the croutons on the plate. Arrange half of the endive/pear mix on the plate. Followed by the charred endive. Top with remaining endive/pear mix and croutons.

Sourdough Croutons

1/2 loaf sourdough bread
1/4 cup brown butter
1 tsp salt
1/2 tsp pepper

Preheat oven to 375. Cut a loaf of sour dough in half reserving one half for another use. With a bread knife, trim off all the crusts. Hand tear the croutons into ping pong ball sized chunks. In a bowl drizzle the croutons with brown butter and toss to distribute brown butter evenly. Season with salt and pepper. Spread croutons on a sheet tray. Toast in the oven until the edges are just brown. You want the croutons crisp on the outside but still has give on the inside. About 6-8 minutes.

Brown butter

1/2 lb  unsalted butter

Melt butter in a small sauce pan. Continue to heat over medium heat until foam subsides. Be sure to stir occasionally to keep the milk solids from sticking to the bottom of the pan. You want to brown the milk solids and a nice, warm, roasty smell. Less is better than more so don’t burn it. Transfer to a separate container and scrape all the milk solids.

Black Garlic Brown Butter

5 black garlic cloves
1 garlic clove
4 shallots, medium
1/2 oz balsamic vinegar
1 oz water
1 tsp kosher salt
1 tsp ground black pepper
2 oz warm brown butter


In a food processor or vita prep, blend all but the brown butter until smooth. Stream in brown butter to emulsify. You may need to add a bit more water if too thick. Cover and keep in a warm spot until ready to assemble the salad.