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Seared Belgian endive halves topped with a vibrant green walnut, parsley, and lemon gremolata, drizzled with walnut oil.
Emily Carter

Seared Endive with Walnut Gremolata

A budget-friendly and elegant side dish featuring pan-seared Belgian endive topped with a vibrant, nutty walnut, parsley, and lemon gremolata.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

For the Walnut Gremolata
  • ¼ cup walnuts finely chopped (about 1 ounce)
  • 2 tablespoons fresh parsley finely chopped
  • 2 teaspoons lemon zest from 1 lemon
  • ¼ teaspoon kosher salt
  • 1 small garlic clove finely minced (optional)
  • 1 tablespoon extra-virgin olive oil
  • 4 Belgian endive heads about 1.5 pounds, bottoms trimmed, cut in half lengthwise
  • ½ teaspoon kosher salt or to taste
  • ¼ teaspoon black pepper or to taste
  • 1 tablespoon walnut oil for drizzling (optional)

Equipment

  • 1 Small bowl
  • 1 Cutting board
  • 1 Sharp knife
  • 1 Medium to large skillet 10-12 inch
  • 1 Spatula or tongs

Method
 

  1. To make the gremolata, combine the finely chopped walnuts, parsley, lemon zest, 1/4 teaspoon kosher salt, and minced garlic (if using) in a small bowl. Stir well to combine and set aside.
  2. Heat the extra-virgin olive oil in a medium or large skillet over medium heat until shimmering.
  3. Place the endive halves in the skillet, cut side down, ensuring they do not touch each other. If necessary, cook in two batches.
  4. Season the endive with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
  5. Cover the pan loosely and cook for 5 to 7 minutes, or until the cut sides are golden brown and caramelized.
  6. Remove the endive from the heat and transfer it to a platter or individual plates, arranging them cut side up.
  7. Generously sprinkle a tablespoon of the prepared walnut gremolata over each endive half.
  8. Drizzle with walnut oil, if using, and serve warm immediately.

Notes

For an extra budget-friendly option, you can substitute the walnut oil with a touch more extra-virgin olive oil or omit it entirely. The gremolata provides plenty of flavor.
This dish is best served immediately after cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, but the endive will lose some crispness.
Ensure your skillet is adequately heated and do not overcrowd the pan to achieve a beautiful golden-brown sear on the endive.