Endive Gratin

These gluten- and dairy-free recipe by Chef Ryan Clift taste as good as they look

Posted on Mar. 2, 2017
By Editor

Endive Gratin
Prep 15 mins • Cook 6-7 mins • Serves 1


  • Endive Compress  
    1 endive
    400ml water
    100ml sherry vinegar 
    100ml olive oil
    salt, as needed
    pepper, as needed
  • Bechamel  
    400g almond milk
    20g corn flour
    8g nutritional yeast flakes 
    2g nutmeg
    salt, as needed
    pepper, as needed
  • Ham & Red Apple  
    1 red apple, sliced
    20g cooked ham (can use any ham of your choice), sliced
    5g veal jus
    2g sherry vinegar
    salt, as needed
    pepper, as needed
  • To Assemble 
    ½ endive
    30g saute ham and red apple 
    2 slices of red apple


Step 1

Prepare the endive. Cut the endive into half and place into a vacuum pack. Add in all the ingredients for the compress dressing.

Step 2

Compress in the vacuum machine for 50 secs. 

Step 3

Remove endive from the vacuum pack, and it is ready to be served. 

Step 4

Prepare the bechamel sauce. Heat up all the ingredients in medium heat to reach 80C and make sure all the ingredients mix well together.

Step 5

Once it reaches 80C, turn down to low heat and continue cooking for 10 mins.

Step 6

Prepare the ham and red apple. Heat olive oil in a pan over medium heat and lightly saute ham till golden brown. 

Step 7

Add in the apples, veal jus, sherry vinegar amd continue to saute for 3 mins. 

Step 8

Add seasoning and remove from heat. 

Step 9

To assemble, arrange endives on a plate then drizzle bechamel sauce over. Sprinkle nutritional yeast flakes over the bechamel. 

Step 10

Baked the endives in an oven for 5 mins.

Step 11

Arrange the sauté ham and apple on top of the gratin endive.

Step 12

Garnish with apple slices and serve immediately. 

Recipe: Chef Ryan Clift

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