Boiled Endive with Olive Oil and Lemon

Fill a large pot with water, place over high heat and bring to a boil. When it is rapidly boiling, add a few pinches of salt and then put the whole head of endive into the pot. Cover with a lid and let cook for about 4 minutes or until tender. Remove the endive to a collander and let drain.

Cut the core end off of the endive and separate the leaves. Cut them into bite sized pieces and arrange them on a serving platter. Drizzle with olive oil, lemon juice and season with sea salt and cracked pepper.