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Belgian Endive Spears with Uni, Burrata and Blood Orange

January 15, 2015

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I’ve always had an adventurous palate. I first discovered my love for escargot at the age of six (though not sure of how to pronounce it, I simply requested the snails), and by eight, I happily made a meal out of multiple orders of carpaccio (or what I referred to as the “raw beef with capers”).

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My appetite for all things unusual has made my culinary adventures that much more colorful… this week’s blog post being no exception.

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Uni, commonly known as sea urchin, is one of the few things I had to really work at learning to appreciate. The first time I tried it, I was so turned off by its almost slimy consistency that it would be nearly 15 years before I gave it another shot.

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I’m so glad that I did! Not only have I come to enjoy uni, I love it so much that for my birthday a couple of years ago, my best friend Meredith arranged to have a candle presented on a plate of uni in place of a traditional cake.  Weird but true.

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Uni is something you don’t often find in your local grocery store, so naturally it caught my eye when I saw it in the seafood section of my local market last week. Though at the time I had no idea of how I was going to prepare it, I knew I needed to take advantage of the opportunity and bring some home.

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In browsing the market and considering what I knew I had in the fridge, I decided to pair the uni with  burrata, blood orange and caviar on a Belgian endive spear. Unlike most of my recipes which are given great consideration and thought, I blended these flavors and textures on a whim.

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Both the uni and burrata’s creamy and slightly salty properties paired naturally with the sweet, tart flavor of the blood orange, and the endive provided a crisp, natural finish.

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While uni isn’t for everyone, this is an unusual and delightful dish that is sure to spark conversation and intrigue while also pleasing the (more adventurous) palate.

Bon appétit!



1 tray fresh uni (8-9 sections)

1 blood orange

4 heads of Belgian endive

1 medium to large ball of burrata

Black caviar for garnish



Cut off the base of the endive. Separate and wash the leaves.

Cut the blood orange into sections approximately ½ inch thick. Using a paring knife, carefully cut and remove 20 sections.

Place one section of blood orange on each spear of Belgian endive.

With a spoon, take a dollop of creamy burrata from the center of the cheese, just covering the section of blood orange.

With another spoon, carefully cut a small piece of uni and place on top of the burrata.

Garnish as desired with caviar.


**Makes approximately 20 Belgian endive spears

2 Comments leave one →
  1. January 16, 2015 4:53 am

    Wow this recipe is amazing, I love the ingredients you added and the pictures are amazing! (ps. you can`t go wrong with burrata, it is delicious) :)

    • January 16, 2015 7:51 am

      Thank you so much!!! And couldn’t agree more – burrata is the best!!

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