Citrus and Endive with Walnut Gremolata

Name: Citrus and Endive with Walnut Gremolata
Yield: 8 Servings
Ingredients: 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” wedges; 4 oranges (such as blood oranges, Cara Cara, or other navel), peel and pith removed, sliced into ¼”-thick rounds, seeds removed; 2 tablespoons walnut oil or olive oil; 1 lemon, halved

Alison Roman8 ServingsSource

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Ingredients

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” wedges

4 oranges (such as blood oranges, Cara Cara, or other navel), peel and pith removed, sliced into ¼”-thick rounds, seeds removed

2 tablespoons walnut oil or olive oil

1 lemon, halved

Method

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.