Mark submitted on April 22, 2015
Seared Belgian Endive With Walnut Gremolata
Total time: 10 minutes
Yields: 4 side
Author: Martha Rose Shulman
Source: https://cooking.nytimes.com/recipes/1017362-seared-belgian-endive-with-walnut-gremolata
Ingredients
- 0.25 cup walnuts, chopped
- 2 tablespoons parsley, chopped
- 2 teaspoons lemon zest, finely chopped
- 0.25 teaspoon fleur de sel
- 1 clove garlic, finely minced (optional)
- 1 tablespoon olive oil
- 4 Belgian endive, halved lengthwise
- 1 tablespoon walnut oil
- kosher salt
- black pepper
Instructions
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.
You can make gremolata several hours before cooking the endive. Keep refrigerated if more than 30 minutes ahead.
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.
You can make gremolata several hours before cooking the endive. Keep refrigerated if more than 30 minutes ahead.
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