Hazelnut Roasted Endive & Fennel Salad

hazelnuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds provide a crunchy texture at a lower cost.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories.

Slice the endive lengthwise, keeping the root intact.

Chop the hazelnuts into quarters.

Dress the endive with olive oil, salt, and fresh cracked black pepper.

Roast the endive in a hot pan with a splash of oil until they have color, flipping them over.

Add a few pads of butter, cloves of garlic, and chopped hazelnuts to the pan.

Cook for 2 to 3 minutes until the endive is super tender and the nuts are lightly roasted.

Roughly chop the Italian parsley.

In a mixing bowl, combine Greek yogurt, grated garlic, chopped parsley, lemon juice, olive oil, and a pinch of salt, then mix well and set aside.

Use a Japanese mandolin to thinly slice the fennel bulb, and slice honey crisp apples and lemon zest with a chef's knife.

Toss the sliced fennel, apples, lemon zest, fresh parsley leaves, feta cheese, lemon juice, and salt and pepper in a bowl.

Plate the salad starting with a circular smear of the yogurt dressing as a base.

Place the buttery, tender endive on top.

Garnish with the fresh fennel, roasted hazelnuts, and a little bit of the brown butter from the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens