| 1. | Add the lemon juice and turn the endive to coat evenly.
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| 2. | Serve on endive and lettuce garnished with bell pepper and lime.
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| 3. | The rosy braised veal is played off against bittersweet caramelized endives.
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| 4. | Put the endive quarters cut-side down in the pan.
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| 5. | Cook until the endive begins to brown, about 2 minutes.
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| 6. | Arrange the endive quarters in a spokelike fashion around the frisee.
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| 7. | 2 heads Belgian endive, halved, cored, separated into leaves
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| 8. | Cut remaining butter into small bits, and scatter over endive.
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| 9. | When butter is hot, add endive, cut sides down.
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| 10. | Turn endive cut sides down, and add cider to pan.
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