Citrus and Endive with Walnut Gremolata

Name: Citrus and Endive with Walnut Gremolata
Yield: 4 servings
Ingredients: 1 1/3 cup walnuts; 1 1/2 garlic clove, finely grated; 1 1/4 cup coarsely chopped fresh parsley; 1 1 teaspoon finely grated lemon zest; 1 Kosher salt, freshly ground pepper; 1 4 endives, cut lengthwise into 1/2" wedges; 1 4 oranges (such as blood oranges, Cara Cara, or other navel), peel and pith removed, sliced into 1/4"-thick rounds, seeds removed; 1 2 tablespoons walnut oil or olive oil; 1 1 lemon; 1 halved

From the kitchen of Carly

Crisp endive meets juicy citrus in this elegant salad, topped with a punchy walnut gremolata that brings toasted nuttiness and bright lemon. The combination hits sweet, bitter, and savory notes all at once, making it a perfect light side or palate cleanser.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/3 cup walnuts
11/2 garlic clove, finely grated
11/4 cup coarsely chopped fresh parsley
11 teaspoon finely grated lemon zest
1Kosher salt, freshly ground pepper
14 endives, cut lengthwise into 1/2" wedges
14 oranges (such as blood oranges, Cara Cara, or other navel), peel and pith removed, sliced into 1/4"-thick rounds, seeds removed
12 tablespoons walnut oil or olive oil
11 lemon
1halved

Instructions

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.