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Citrus and Endive with Walnut Gremolata

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

A small grocery run gets this on the table.

Ingredients

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directions

1.
Toast walnuts in a dry small skillet over medium heat, tossing occasionally, until fragrant, about 5 minutes. Let cool.
2.
Coarsely chop walnuts and toss in a small bowl with garlic, parsley, and lemon zest; season gremolata with salt and pepper.
3.
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.
4.
Do ahead: Gremolata, without garlic, can be made 1 day ahead. Cover and chill. Stir in garlic just before serving.

Recipes sourced from Epicurious.com.

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