Roasted Endive Salad with Snap Peas
Roasted Endive Salad with Snap Peas
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Yield: Serves 8-10 |
Ingredients
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
Preparation
Oven Temperature: 500-550 degrees
- Flame Height: 3.6
- 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.
- 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.
