Warm endive salad with parmesan and hazelnuts

Main Dish
4 servings
15 min
25 min
Very Easy


4 servings
- 2 tablespoons olive oil

- 1 large garlic clove, finely chopped

- 4 large heads of Belgian endive, halved lengthwise

- ¼ cup dry white wine

- ¼ cup chicken broth

- 2 teaspoons white wine vinegar

- 8 tablespoons freshly grated parmesan cheese

- Chopped toasted hazelnuts

- Chopped fresh chives


Step 1

Heat the olive oil in a heavy large skillet over medium heat. Add garlic and stir for 30 seconds. Add in the endive with the cut side down.

Step 2

Add wine and broth and bring to a boil. Cover and cook for 5 minutes. Using tongs, turn the endive over. Cover and cook until crisp-tender, about 1 minute longer.

Step 3

Remove skillet from heat. Using tongs, lift endive from skillet draining liquid from each head back into the skillet. Transfer 2 halves, cut side up to each of 4 plates.

Step 4

Add vinegar to skillet and cook over medium heat until sauce reduces slightly. About 1 minute.

Step 5

Season to taste with salt and pepper and spoon over endive. Sprinkle leach salad with 2 tablespoons parmesan cheese then hazelnuts and chives.

Step 6

Please ignore the first part of this post about hives and focus on the pretty pictures.

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