LibreRecipes

Citrus and Endive with Walnut Gremolata

Rating

To learn how to cut endive into long, layered spears for an elegant look.

1/3 cup walnuts

1/2 garlic clove, finely grated

1/4 cup coarsely chopped fresh parsley

1 teaspoon finely grated lemon zest

Kosher salt, freshly ground pepper

4 endives, cut lengthwise into 1/2" wedges

4 oranges (such as blood oranges, Cara Cara, or other navel), peel and pith removed, sliced into 1/4"-thick rounds, seeds removed

2 tablespoons walnut oil or olive oil

1 lemon, halved

Toast walnuts in a dry small skillet over medium heat, tossing occasionally, until fragrant, about 5 minutes. Let cool.
Coarsely chop walnuts and toss in a small bowl with garlic, parsley, and lemon zest; season gremolata with salt and pepper.
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.
Do ahead: Gremolata, without garlic, can be made 1 day ahead. Cover and chill. Stir in garlic just before serving.