Warm endive salad with parmesan and hazelnuts

Main Dish
4 servings
15 min
25 min
Very Easy


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


  • 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.


Warm Endive Salad with Parmesan and Hazelnuts, photo 1Warm Endive Salad with Parmesan and Hazelnuts, photo 2Warm Endive Salad with Parmesan and Hazelnuts, photo 3

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