RECIPE: REC: Seared Belgian Endive with Walnut Gremolata - delicious and elegant and easy

[elaine]

Seared Belgian Engive with Walnut Gremolata -by Martha Rose Shulman from NYTimes cooking page

1/4 c. finely chopped walnuts (about 1 ounce)

2 tbs. finely chopped parsley

2tsp. finely chopped lemon zest (from 1 lemon)

1/4 tsp. fleur de sel

1 small clove garlic minced (optional)

1 tbs. evo

4 good heads Elgian endive, bottoms trimmed cut in half lengthwise

Kosher salt (used sea salt)

1 tbs.walnut oil (I used olive)

Gremolata - mix together walnuts, parsley,zest, salt and garlic.

Set aside

Heat evo in med. or large skillet over med. heat. Place enive halves in skillet, cut side down. They should not touch. Season with salt and pepper and cover pan loosely. Cook til golden brown on cut side - 5-7 minutes. Remove, transfer to platter or individual plates cut side up.

Sprinkle a generous tablespoon of gremolata over each endive half. Drizzle with oil and serve warm.

So happy to have found a veg dish I can make at the very last minute on the stove. It was excellent both times I made it. I did mix green and purple endives so it was lovely to look at.

 

[sallybr]

Fantastic! Never thought of preparing endives like this! Loved it!

 

[elaine]

Do you have another endive recipe to suggest? I am into them just now!

 

[sallybr]

Very boring by comparison.....

... just working as a vehicle for goodies

http://bewitchingkitchen.com/2014/04/12/smoked-salmon-appetizer/

http://bewitchingkitchen.com/2014/04/12/smoked-salmon-appetizer/

 

[charlie]

One we like is REC: Endive with Tuna dip from Michele Scicolone...

ENDIVE WITH TUNA DIP

Recipe By: MICHELE SCICOLONE
Serving Size: 6

Ingredients:

1 7-ounce Can Italian tuna packed in olive oil
4 anchovy fillets
1/2 cup mayonnaise
2 tablespoons capers, drained
1 small garlic clove, peeled
1 1/2 tablespoons fresh lemon juice, (1 1/2 to 2)
3 heads Belgian endive, or carrot sticks, celery, etc

Directions:

1. In a food processor or blender, combine the tuna with its oil, the anchovies, mayonnaise, capers and garlic. Process until smooth, about 3 minutes, stopping to scrape down the mixture as necessary. Add lemon juice to taste. Scrape the tuna into a small bowl.

2. To serve, place the bowl in the center of a large platter. Separate the endive into individual leaves. Surround with the endive or vegetables of your choice and serve.