Citrus and Endive with Walnut Gremolata
A bright and refreshing salad combining crisp endives and sweet citrus segments, topped with a crunchy walnut gremolata made with fresh parsley, garlic, and lemon zest.
4 servings
15 min
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Ingredients
- •⅓ cup walnuts
- •½ clove garlic
- •¼ cup fresh parsley
- •1 teaspoon lemon zest
- •to taste kosher salt and pepper
- •4 whole endives
- •4 whole oranges
- •2 tablespoons walnut oil or olive oil
- •1 whole lemon
- •halved
Cooking Instructions
- 1.
Toast walnuts in a dry small skillet over medium heat, tossing occasionally, until fragrant, about 5 minutes. Let cool.
5 min
- 2.
Coarsely chop walnuts and toss in a small bowl with garlic, parsley, and lemon zest; season gremolata with salt and pepper.
5 min
- 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.
5 min
- 4.
Do ahead: Gremolata, without garlic, can be made 1 day ahead. Cover and chill. Stir in garlic just before serving.
