Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
1/2 cup chopped walnuts
1 tablespoon unsalted butter
1/8 teaspoon cayenne
1 small Belgian endive
4 cups chopped chicory (curly endive; about 1/2 head)
1 1/2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
Preparation
Step 1
In a small skillet toast walnuts in butter over moderate heat until golden and sprinkle with cayenne and salt to taste. Cool nuts slightly.
Step 2
Cut endive crosswise into thin slices and in a bowl toss with chicory, nuts, lemon juice, oil, and salt and pepper to taste.
