Seared Belgian Endive With Walnut Gremolata Recipes

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.

Steps:

• 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.