Endive, Parmesan and Shallot Candied Hazelnut Salad
In general I don’t go for salads in the winter. When it is cold outside the last thing I want is to eat something that will make me colder. People who drink ice water when there is snow outside perplex me. Ice cream is a puzzle.
Salads made with members of the chicory family seem to be the exception. The bitter flavors and the crisp textures seem to counter and balance the richer and more tender foods that I seem to indulge in more in the winter. Endive is quite hearty. Of course this salad is best fresh but if there are leftovers they will hold for a day or so. It’s not soggy, it’s marinated.
INGREDIENTS
½ c (60g) hazelnuts, chopped
1 small shallot (15g), minced
1 Tbsp maple syrup
¼ c + 1 tsp olive oil, divided
1 Tbsp pomegranate molasses
5 large heads of endive, chopped
¼ c (30g), Parmesan, shaved
Black pepper and flaky salt
DIRECTIONS
Heat the oven to 350°F (175°C).
In a small bowl mix hazelnuts, shallot, maple syrup, 1 tsp of the olive oil and a big pinch of salt. Transfer to a parchment lined baking sheet and roast for 9-11 minutes, until the hazelnuts are lightly browned. Set aside to cool and crisp up.
In a large bowl whisk the remaining ¼ c of olive oil, pomegranate molasses and a big pinch of salt. Gently mix in endive, ensuring that it is evenly coated.
Toss in about ¾ of the cheese and about ¾ of the hazelnuts. Transfer to a serving platter and garnish with the remaining cheese & hazelnuts. Sprinkle on some freshly ground black pepper and flaky salt. Serve immediately.
Serves: 2-4
NOTES
To amp up the savoriness add Shiitake Bacon.
For additional crunch, try making frico instead of shaving Parmesan.