Michael Graydon + Nikole Herriott
Cutting endive into long, layered spears gives it an elegant look.
Recipe information
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
Need to make a substitution?
Preparation
Step 1
Toast walnuts in a dry small skillet over medium heat, tossing occasionally, until fragrant, about 5 minutes. Let cool.
Step 2
Coarsely chop walnuts and toss in a small bowl with garlic, parsley, and lemon zest; season gremolata with salt and pepper.
Step 3
Gently toss endives, oranges, oil, and half of gremolata in a medium bowl; transfer to a platter. Top with remaining gremolata and squeeze lemon over.
Step 4
DO AHEAD: Gremolata, without garlic, can be made 1 day ahead. Cover and chill. Stir in garlic just before serving.
Nutrition Per Serving
Calories (kcal) 100 Fat (g) 7 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 11 Dietary Fiber (g) 3 Total Sugars (g) 6 Protein (g) 2 Sodium (mg) 42