Roasted Endive Salad with Snap Peas

Roasted Endive Salad with Snap Peas

Recipe No Image

Yield: Serves 8-10


2 Tbsp. olive oil
Kosher salt and freshly ground black pepper
8 ea. Belgian endives, split in half lengthwise
1 Tbsp. olive oil infused with lemon
1 tsp. red wine vinegar
8 oz. snap peas, trimmed and blanched
4 oz. ricotta salata cheese, crumbled


Oven Temperature: 500-550 degrees

  1. Flame Height: 3.6
  2. Drizzle the olive oil on a sheet pan and sprinkle with the salt and pepper. Arrange the endives, cut-side down on the pan and place in the center of the oven. Roast for about 4-5 minutes, rotating the pan halfway through. The endives should be nicely browned but not drying out.
  3. Arrange the endives on a platter with the peas in the middle. Drizzle with the lemon oil and vinegar and crumble the cheese over the top.

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