- Calories 180
- Fat 9.7g
- Satfat 1g
- Monofat 2.3g
- Polyfat 5.9g
- Protein 3.1g
- Carbohydrate 23.5g
- Fiber 5.8g
- Cholesterol 0.0mg
- Iron 0.9mg
- Sodium 230mg
- Calcium 66mg
Whole Roasted Endives with Pear, Arugula, and Walnut Salad
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.
How to Make It
Step 1
Preheat oven to 450°.
Step 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.
Step 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.
Step 4
Preheat broiler.
Step 5
Broil endive 4 minutes or until edges begin to brown.
Step 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.
You May Like
pukadog's Review
unusual but really excellent
bbnycny's Review
This fell short. Too much preparation for too little resutls. The endive didn't jive with the salad. Omit it and you might have a better offering.
DNAgrrrrrk's Review