Everyone knows the standard endive stamppot, but most people don't come up with this vegetable beyond that dish. We think that's a shame, because you can make so many variations with it that are often not thought of!

Here is the proof that it can be different and better. By using fresh orange, tender lamb chops and a delicious buttermilk marinade you will end up with a completely different endive. One that is a bit more up to date, of course there is nothing wrong with the standard endive and it remains tasty. Nevertheless, today we are going to take the plunge and inspire you with this delicious dish.

Supplies:

- Large head of endive, or sliced ​​for the lamb chops (We recommend 3 chops per person.).

- 1 tablespoon fennel seeds

- 300 ml buttermilk

- 1 teaspoon salt

- 4 sprigs of oregano for the dressing

- 1 shallot

- 1/2 bunch oregano

- 3 tablespoons dried cranberries

- 1 tablespoon dried Worcestershire sauce

- 3 tablespoons balsamic vinegar

- 4 tablespoons olive oil

- Zest of 1 orange for the bean cream

- 1 clove of garlic, pressed

- 1/2 tablespoon oil

- 2 cans of white beans

Preparation method Lamb chops:

- Grind the fennel seeds in the mortar

- Sprinkle the fennel seeds in a large baking dish and add the buttermilk, salt and oregano. Mix this together.

- Place the chops in the marinade, cover and leave in the marinade preferably overnight

- Remove the chops from the refrigerator 30 minutes before preparation.

Preparation method Dressing:

- Finely chop the shallot

- Strip the oregano leaves and chop them coarsely

- Put everything in a bowl with 1 tablespoon of water

- Grate half of the orange peel with a lemon peeler into curls and add to the dressing together with the other dressing ingredients.

Preparation method Bean cream:

- Heat a pan and add 1/2 tablespoon of oil

- Fry the garlic in this

- Add the beans and 50 ml of water, heat thoroughly

- Puree the beans into a smooth cream and heat it up just before serving.

Preparation method Endive:

- Heat a pan, preferably a grill pan .

- Halve the lettuce and cut into long wedges

- Brush with some olive oil and sprinkle with some salt

- Grill on both sides for a few minutes

Follow-up

Grill the chops on medium heat in a grill pan, about 5 minutes per side. Then heat everything up and serve everything on a large platter. Spread the dressing over the endive and garnish with the remaining 1/2 orange curls.

That's it! You've now made a delicious Endive the modern way.