Orange & Endive with Walnut Gremolata

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Mid-winter visions of post-pandemic summer days. 
Beach hair? We don't care! Especially when we can whip up this yummy Orange & Endive Salad with Walnut Gremolata. It's the perfect late afternoon lunch paired with a loaf of crusty french bread and Irish butter.





Orange & Endive with Walnut Gremolata

Ingredients

4 Belgian endives, cut lengthwise into ½ inch wedges

4 oranges, peel and pith removed, sliced into ¼ inch rounds, seeds removed

1/2 cup walnuts

1 clove garlic finely chopped

½ cup coarsely chopped fresh parsley

1 teaspoon finely grated fresh lemon zest

2 Tablespoons extra virgin olive oil

1 lemon, halved

 Kosher salt, freshly ground pepper to taste

(Optional) Gorganzola Cheese

 

Preparation 

Toast walnuts in a dry small skillet over medium heat, tossing occasionally, until fragrant. 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, (optional goronzola cheese) oil, and half of the Gremolata in a medium bowl; transfer to a platter. Top with remaining gremolata and squeeze lemon juice over.

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