I’ve been on quite the Yotam Ottolenghi kick! He is known for amazing flavor, from obscure, and creatively-paired ingredients, especially vegetables. His Caramelized Endive with Gruyère side dish brings out the best of the bitter leaves, and makes for a great side to my salmon fillets.
How to make it an A+: This side was good. It really was. You just need to eat it immediately while the gruyere is nice and soft, and avoid the excess oil in the pan. What I thought it was missing? A nice creamy base. I would probably make a roux, add the gruyere that way, then gently mix it all together before baking. Enjoy!