Petitchef

Warm endive salad with parmesan and hazelnuts

Main Dish
4 servings
15 min
25 min
Very Easy
  • Warm Endive Salad with Parmesan and Hazelnuts
  • Warm Endive Salad with Parmesan and Hazelnuts, photo 2
  • Warm Endive Salad with Parmesan and Hazelnuts, photo 3
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Warm Endive Salad with Parmesan and Hazelnuts
 

Ingredients

Number of serving: 4
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

Preparation

  • 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.
  • 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.
  • 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.
  • Add vinegar to skillet and cook over medium heat until sauce reduces slightly. About 1 minute.
  • Season to taste with salt and pepper and spoon over endive. Sprinkle leach salad with 2 tablespoons parmesan cheese then hazelnuts and chives.
  • Please ignore the first part of this post about hives and focus on the pretty pictures.





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