Best 2 Seared Belgian Endive With Walnut Gremolata Recipes
**Seared Belgian Endive with Walnut Gremolata: A Symphony of Flavors**
Belgian endive, a chicory variety prized for its slightly bitter flavor, takes center stage in this delectable dish. Seared to perfection, the endive caramelizes, creating a delightful contrast to the sweet and nutty walnut gremolata. This recipe is a perfect balance of flavors and textures, making it an ideal side dish or light lunch. Additionally, the article includes a collection of equally enticing recipes, such as a refreshing Belgian Endive Salad with Apples and Walnuts, a hearty Belgian Endive Gratin, and a unique Belgian Endive Soup with Blue Cheese and Bacon. Each recipe offers a distinct culinary experience, showcasing the versatility of this remarkable vegetable.
SEARED BELGIAN ENDIVE WITH WALNUT GREMOLATA
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.
Provided by Martha Rose Shulman
Categories easy, lunch, quick, snack, vegetables, side dish
Time 10m
Yield 4 side servings
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 163 milligrams, Sugar 0 grams
BELGIAN ENDIVE SALAD
This recipe made my taste buds happy. It's so easy. I got this recipe from one of those recipe cards in the produce section at Walmart!
Provided by Starlita
Categories Apple
Time 10m
Yield 1 salad, 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix apple, endives and almondds together in a bowl.
- Mix the dressing and pour on salad.
- Toss thoroughly and serve.
Nutrition Facts : Calories 165.5, Fat 11.1, SaturatedFat 1.4, Sodium 163.2, Carbohydrate 15.8, Fiber 9.4, Sugar 5.6, Protein 4
Tips:
- Choose the right endive: Look for firm, compact heads with tightly closed leaves. Avoid any with blemishes or wilting leaves.
- Trim the endive properly: Cut off the root end and any tough outer leaves. Then, slice the endive lengthwise into quarters or halves, depending on their size.
- Sear the endive in a hot pan: This will help to caramelize the natural sugars in the endive and give it a slightly bitter, nutty flavor.
- Don't overcrowd the pan: If you overcrowd the pan, the endive will steam instead of sear. Cook the endive in batches if necessary.
- Season the endive generously: Salt and pepper are essential, but you can also add other spices or herbs, such as garlic powder, onion powder, or thyme.
- Make the walnut gremolata ahead of time: This will save you time when you're ready to serve the endive.
- Serve the endive immediately: Seared endive is best served hot out of the pan.
Conclusion:
Seared Belgian endive with walnut gremolata is a simple but elegant dish that is perfect for a special occasion. The endive is slightly bitter and nutty, while the walnut gremolata adds a bright, citrusy flavor. This dish is sure to impress your guests.
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