Seared Belgian Endive With Walnut Gremolata Recipe

Name: Seared Belgian Endive With Walnut Gremolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup finely chopped walnuts (about 1 ounce); 2 tablespoons finely chopped parsley; 2 teaspoons finely chopped lemon zest (from 1 lemon); 1/4 teaspoon fleur de sel; 1 small garlic clove, finely minced (optional); 1 tablespoon extra-virgin olive oil; 4 good-size heads Belgian endive, bottoms trimmed, cut in half lengthwise; Kosher salt; Black pepper; 1 tablespoon walnut oil

Servings: persons

1
To make the gremolata, mix together walnuts, parsley, lemon zest, fleur de sel and garlic, if using.
2
Set aside.
3
Heat olive oil in a medium or large skillet over medium heat.
4
Place endive halves in the skillet, cut side down.
5
They should not be touching one another.
6
Season with kosher salt and pepper and cover pan loosely.
7
Cook until golden brown on the cut side, 5 to 7 minutes.
8
Remove from heat and transfer to a platter or to individual plates, cut side up.
9
Sprinkle a generous tablespoon of gremolata over each endive half.
10
Drizzle with walnut oil and serve warm.

131

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup finely chopped walnuts (about 1 ounce), 2 tablespoons finely chopped parsley, 2 teaspoons finely chopped lemon zest (from 1 lemon), 1/4 teaspoon fleur de sel, and more.

Yes, Seared Belgian Endive With Walnut Gremolata falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seared Belgian Endive With Walnut Gremolata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions