Seared Belgian Endive With Walnut Gremolata Recipes

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SEARED BELGIAN ENDIVE WITH WALNUT GREMOLATA



Seared Belgian Endive With Walnut Gremolata image

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

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

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

BRAISED BELGIAN ENDIVE



Braised Belgian Endive image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 4

3 tablespoons unsalted butter, divided
4 Belgian endives, sliced in half, lengthwise
Salt and pepper
1 1/2 cups vegetable stock

Steps:

  • In a heavy skillet over high flame, melt half of the butter. Season endive. Place 4 halves of the endive cut-side down and cook until browned. Repeat with remaining butter and endive. Place endive, cut-side up in a gratin dish. Pour stock around endive, cover with aluminum foil, and bake in 400 degree oven for 15 minutes. Season again with salt and pepper.

BAKED BELGIAN ENDIVE WITH PECORINO AND WALNUTS



Baked Belgian Endive with Pecorino and Walnuts image

Categories     Cheese     Nut     Vegetable     Appetizer     Side     Bake     Winter     Endive     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8 (first course or side dish)

Number Of Ingredients 4

2 pounds Belgian endives (about 8), trimmed, keeping whole, and quartered lengthwise
1/4 cup extra-virgin olive oil
1/4 cup walnuts, coarsely chopped
1/3 cup freshly grated Pecorino Romano cheese

Steps:

  • Preheat oven to 350°F. Toss endives with oil and salt and pepper to taste in a 13- by 9-inch shallow baking dish and arrange, packed, in 1 layer. Bake, covered with foil, in middle of oven until tender, 30 to 40 minutes.
  • Sprinkle evenly with walnuts and cheese and bake, uncovered, 10 minutes.

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