SEARED BELGIAN ENDIVE WITH WALNUT GREMOLATA
The French serve seared endive as a side, but I've been enjoying this dish as the main event for lunch, with a nice slice of blue cheese or Roquefort accompanying it on the plate.
Provided by Martha Rose Shulman
Categories easy, lunch, quick, snack, vegetables, side dish
Time 10m
Yield 4 side servings
Number Of Ingredients 10
Steps:
- To make the gremolata, mix together walnuts, parsley, lemon zest, fleur de sel and garlic, if using. Set aside.
- Heat olive oil in a medium or large skillet over medium heat. Place endive halves in the skillet, cut side down. They should not be touching one another. Season with kosher salt and pepper and cover pan loosely. Cook until golden brown on the cut side, 5 to 7 minutes. Remove from heat and transfer to a platter or to individual plates, cut side up.
- Sprinkle a generous tablespoon of gremolata over each endive half. Drizzle with walnut oil and serve warm.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 163 milligrams, Sugar 0 grams
CITRUS AND ENDIVE WITH WALNUT GREMOLATA
Categories Thanksgiving Kid-Friendly Quick & Easy Lemon Orange Walnut Endive Bon Appétit Small Plates
Yield 8 servings
Number Of Ingredients 9
Steps:
- Toast walnuts in a dry small skillet over medium heat, tossing occasionally, until fragrant, about 5 minutes. Let cool.
- Coarsely chop walnuts and toss in a small bowl with garlic, parsley, and lemon zest; season gremolata with salt and pepper.
- Gently toss endives, oranges, oil, and half of gremolata in a medium bowl; transfer to a platter. Top with remaining gremolata and squeeze lemon over.
- Do ahead: Gremolata, without garlic, can be made 1 day ahead. Cover and chill. Stir in garlic just before serving.
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