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

1/4 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

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.

No additional tips available.

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

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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.

Seared Belgian Endive With Walnut Gremolata

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