Warm Endive Salad With Parmesan And Hazelnuts Recipe - Cooking Index
Warm Endive Salad With Parmesan And Hazelnuts Recipe - Cooking Index
"For me, cooking has always been a way to wind down and relax," writes Mark Van Wye of Rio de Janeiro, Brazil. "I'm a writer and I work from home, so depending on how busy things are, I can spend hours preparing a meal. But I also like to be ready to whip up dinner at the drop of a hat. The recipe here is just one of a handful of standbys I rely on when last-minute company is coming or a deadline has kept me out of the kitchen."
Courses: Salads| 2 tablespoons | 30ml | Olive oil |
| 1 tablespoon | 15ml | Garlic clove - finely chopped (large) |
| 4 tablespoons | 60ml | Belgian endive heads - halved lengthwise (large) |
| 1/4 cup | 59ml | Dry white wine |
| 1/4 cup | 59ml | Low-salt chicken broth |
| 2 teaspoons | 10ml | White wine vinegar |
| 8 tablespoons | 120ml | Freshly-grated Parmesan cheese - - (abt 2 oz) |
| Chopped toasted hazelnuts - for garnish | ||
| Chopped fresh chives - for garnish |
Heat olive oil in heavy large skillet over medium heat. Add garlic and stir 30 seconds. Add endive, cut-side down. Add wine and broth and bring to boil. Cover and cook 5 minutes.
Using tongs, turn 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 back into skillet, and transfer 2 halves, cut-side up, to each of 4 plates.
Add vinegar to skillet; cook over medium heat until sauce reduces slightly, about 1 minute. Season to taste with salt and pepper; spoon over endive. Sprinkle each salad with 2 tablespoons Parmesan cheese, then hazelnuts and chives.
This recipe yields 4 servings.
Source:
Bon Appetit, November 2002
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.