Seared Belgian Endive With Walnut Gremolata
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup finely chopped walnuts (about 1 ounce)
- 2tablespoons finely chopped parsley
- 2teaspoons finely chopped lemon zest (from 1 lemon)
- ¼teaspoon fleur de sel
- 1small garlic clove, finely minced (optional)
- 1tablespoon extra-virgin olive oil
- 4good-size heads Belgian endive, bottoms trimmed, cut in half lengthwise
- Kosher salt
- Black pepper
- 1tablespoon walnut oil
Nutritional analysis per serving (4 servings)
118 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 6 grams polyunsaturated fat; 4 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 2 grams protein; 164 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the gremolata, mix together walnuts, parsley, lemon zest, fleur de sel and garlic, if using. Set aside.
- Step 2
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.
- Step 3
Sprinkle a generous tablespoon of gremolata over each endive half. Drizzle with walnut oil and serve warm.
- You can make gremolata several hours before cooking the endive. Keep refrigerated if more than 30 minutes ahead.
Private Notes
Comments
When you think it's browned enough, leave it on one minute longer. SOOOO good.
I added a wee bit of julienned parma to the gremolata. Yum!
Served this with leftover wild rice and roasted purple sweet potatoes. Perfect fall dinner. Sprinkled a Wisconsin parma-like cheese to the rice and endive. Delicious.
subbing parsley with cilantro worked great. I added a few drops of Balsamic vinegar and it elevated the taste
Good presentation, easy to make. Flavors were ok.
I loved this sauce. We used it on the endive and dipped our fish in it as well. I did add some juice from the lemon and a little more olive oil to loosen it up a bit. I'll definitely be making this again. So good!