Charred Endive with Warm Caper-Whole Grain Mustard

Charred Endive with Warm Caper-Whole Grain Mustard

Side, Summer, Vegetables -

Recipe by: Eyeswoon 

Serves 4


  • 6 tbsp extra-virgin olive oil, divided
  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 anchovy fillet, minced(optional)
  • 2 tbsps capers, roughly chopped
  • 1 ½ tbsp Maille Old Style Mustard
  • 2 tbsp fresh lemon juice
  • 1 small handful fresh parsley, finely chopped
  • 4 Belgian endives, halved lengthwise salt and freshly cracked pepper
  • 1 bunch asparagus, ends trimmed 


  1. In a saucepan, heat 2 tbsp of the oil over medium low heat, 
  2. Add the shallot and garlic and cook being careful not to brown them, until the shallots are translucent, 2 to 3 minutes.
  3. Add the anchovy and cook for 1 minute.
  4. Add the capers, mustard and lemon juice and cook until heated through, 1 to 2 minutes.
  5. Transfer the mixture from the saucepan to a small bowl. Stir 2 tbsp oil. Set aside and keep warm.
  6. Preheat the grill over medium-high heat to about 400F.
  7. Drizzle the endive and asparagus with the remaining 2 tbsps oil and season with salt and pepper.
  8. Grill the endive and asparagus until lightly charred on all sides, 8 to 10 minutes total.
  9. Place the endive and asparagus on a platter and drizzle with the sauce. Finish with chopped parsley and lemon zest. Serve with extra sauce on the side