Citrus and Endive with Walnut Gremolata

1/3 cup walnuts
½ garlic clove, finely grated
¼ cup coarsely chopped fresh parsley
1 tsp finely grated lemon zest
kosher salt and fresh ground black pepper
4 endives, cut lengthwise into ½”wedges
4 oranges (such as blood oranges, Cara Cara, or other naval) peel and pith removed, sliced into ¼” thick rounds, seeds removed
2 tbsp walnut oil or olive oil
1 lemon, halved

Toast walnuts in a dry skillet over medium heat, tossing occasionally, until fragrant, about 5 minutes. Let cool.

Coarsely Chop walnuts and toss in medium bowl with garlic, parsley, and lemon zest; season with Gremolata with salt and pepper.

Gently toss endives, oranges, oil and half Gremolata in a medium bowl; transfer to a platter. Top with remaining Gremolata and squeeze lemon over top

Categories: Cooking with Chef Hermann