Thursday, November 27, 2014

Bon Appétit: Citrus and Endive with Walnut Gremolata

This year I figured I would help us all out and make something crunchy and refreshing amid the sea of potatoes and creamy casseroles.  It would be like a palate cleanser.  Well, it was crunchy and citrusy, but it just seemed to be missing something.  The dressing was non-existent.  The flavor was non-existent.  And I even used a whole garlic clove instead of half.  This happens pretty rarely, but I'd say this one is a non-repeater unless you're half rabbit.  At least it was pretty, right?

Citrus and Endive with Walnut Gremolata
From Bon Appétit magazine, November 2014

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-inch wedges
4 oranges (such as blood oranges, Cara Cara, or other navel), peel and pith removed, sliced into ¼-inch-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.

Makes 8 servings

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