Name: Citrus and Endive with Walnut Gremolata
Yield: 8 Servings
Ingredients: ⅓ cup walnuts; ½ garlic clove, finely grated; ¼ cup coarsely chopped fresh parsley; 1 teaspoon finely grated lemon zest; Kosher salt and freshly ground black pepper; 4 endives, cut lengthwise into ½” wedges; 4 oranges (such as blood oranges, Cara Cara, or other navel), peel and pith removed, sliced into ¼”-thick rounds, seeds removed; 2 tablespoons walnut oil or olive oil; 1 lemon, halved

Image may contain Food Dish Meal Plant Platter Vegetable and Seasoning

Michael Graydon + Nikole Herriott

Cutting endive into long, layered spears gives it an elegant look.

Recipe notes