Whole Roasted Endives with Pear, Arugula, and Walnut Salad

Whole Roasted Endives with Pear, Arugula, and Walnut Salad Recipe
Photo: Nina Choi
A red-skinned pear like Starkrimson, red Bartlett, or red Anjou is gorgeous here. If you'd prefer something with a crisp bite, though, try Bosc.

Yield:

Serves 4 (serving size: 1 salad)

Recipe from

Recipe Time

Hands-on: 35 Minutes
Total: 50 Minutes

Nutritional Information

Calories 180
Fat 9.7 g
Satfat 1 g
Monofat 2.3 g
Polyfat 5.9 g
Protein 3.1 g
Carbohydrate 23.5 g
Fiber 5.8 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 230 mg
Calcium 66 mg

Ingredients

1 cup apple cider
1 teaspoon sugar
2 whole cloves
1 (2-inch) cinnamon stick
1 small bay leaf
1 teaspoon olive oil
4 heads Belgian endive, halved lengthwise
3/8 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon fresh lemon juice
1 tablespoon toasted walnut oil or olive oil
4 cups arugula
1/4 cup chopped walnuts, toasted
1 large ripe Bosc pear, cored and thinly sliced

Preparation

1. Preheat oven to 450°.

2. Combine first 5 ingredients in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 20 minutes). Strain cider mixture through a sieve into a bowl; discard solids.

3. Brush olive oil on a baking sheet; arrange endive halves, cut side down, on prepared pan. Brush 2 tablespoons cider mixture over endive; sprinkle with 1/8 teaspoon salt and 1/4 teaspoon pepper. Bake at 450° for 10 minutes. Remove from oven; turn endive halves over. Brush cut sides with 2 tablespoons cider mixture.

4. Preheat broiler.

5. Broil endive 4 minutes or until edges begin to brown.

6. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, remaining cider mixture, lemon juice, and walnut oil in a large bowl, stirring with a whisk. Add arugula, walnuts, and pear, tossing to coat. Arrange 2 endive halves on each of 4 salad plates, and top each serving with 1 1/2 cups arugula mixture.

Note:

Adam Cooke,

October 2011
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