Endive Wedge Salad with Crispy Capers by Gabe Roberge

Ingredients

• 4 heads belgian endives, halved lengthwise
• 2 tbsp sesame seeds, toasted
• 1/4 cup capers, drained and patted dry
• 3 tbsp neutral oil (for frying capers)
• 1/2 cup creamy herb dressing (ranch-style)
• 1/4 tsp flaky sea salt

Instructions

1. Heat 3 tablespoons of neutral oil in a small skillet over medium-high heat until shimmering.
2. Add the dried capers to the skillet and fry for 2-3 minutes, stirring occasionally, until dark golden and crispy.
3. Remove the capers with a slotted spoon and drain on a paper towel-lined plate over medium heat until heated through, about 5 min.
4. Arrange the halved endives on a serving platter or individual plates until ready to serve.
5. Drizzle the creamy herb dressing generously over the endive wedges until ready to serve.
6. Top with the toasted sesame seeds and the crispy fried capers, finishing with a pinch of flaky sea salt.