Seared Belgian Endive With Walnut Gremolata

5.0(257)

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.

by Martha Rose Shulman

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FrenchEasy, Lunch, Quick, Snack, Vegetables, Side Dish

Servings

4 side servings

Total time

10 min

Calories / serving

118 kcal

Ingredients (10)

serves

1/4 cup finely chopped walnuts (about 1 ounce)walnut
2 tablespoons finely chopped parsleyparsley
2 teaspoons finely chopped lemon zest (from 1 lemon)lemon
1/4 teaspoon fleur de selfleur-de-sel
1 small garlic clove, finely minced (optional)garlic
1 tablespoon extra-virgin olive oilolive-oil
4 good-size heads Belgian endive, bottoms trimmed, cut in half lengthwiseendive
Kosher saltsalt
Black pepperpepper
1 tablespoon walnut oilwalnut-oil

Instructions (3 steps)

01To make the gremolata, mix together walnuts, parsley, lemon zest, fleur de sel and garlic, if using. Set aside.
02Heat 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.
03

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Rich recipe — supports nutrition-aware planning.