Roasted Endive with Roasted Onion Salad

Endiveset salade d'ognion grile

We’ve spent the last four days celebrating, eating and drinking! Life it’s beautiful! But in a Monday evening like this one the body is crying for some healthy, low calories, fresh diner! I’ve spent some time on google looking for some inspiration: “Okay google, what to eat after a party weekend?”. But nothing good enough showed up. And then I saw, on a blog I’m following, a list of 16 ways to roast winter vegetables. There’s my inspiration, let’s find two sides and make them a main course. Done! Please notice that this was so delicious, that the two of us ate double portions!

Roasted Endive with Roasted Onion Salad
Serves 2
Total Time
1 hr 15 min
Total Time
1 hr 15 min
For the roasted endive
  1. 6 endives
  2. 1 tablespoon olive oil
  3. Salt (I used coarse sea salt)
For the walnut vinaigrette (for the endive)
  1. 1 tablespoons white wine vinegar
  2. 1/2 teaspoon Dijon mustard
  3. 1/4 teaspoon sugar
  4. 3 tablespoons peanut oil
  5. 1/4 cup chopped walnuts (toasted 5 minutes at 200°C)
  6. Sea salt and freshly ground black pepper
For the salad
  1. 2 medium red onions
  2. 1/2 tablespoons olive oil
  3. 2 cups arugula (I used three cups because I just love arugula)
  4. 1/2 cup flat-leaf parsley leaves
  5. 150 grams soft goat cheese, broken into small chunks
  6. Salt (I used coarse sea salt) and freshly ground black pepper
For the walnut salsa (for the salad)
  1. 1/2 cup walnuts, coarsely chopped
  2. 1/2 fresh red chili, seeded and finely chopped
  3. 1 clove garlic, minced
  4. 3 tablespoons red wine vinegar
  5. 1 tablespoon olive oil
  6. Salt
  1. 1. Preheat the oven to 200° C on the fan-assisted function. Peel the onions and remove their tops and tails. Slice each one crosswise into 3 slices, about 2 cm thick, and place them on a parchment-lined baking sheet. Drizzle the slices with olive oil and smoosh the oil around with a pastry brush to coat evenly. Sprinkle with a big pinch of salt and a few grinds of pepper. Roast for 40 minutes, until the onions begin to brown and caramelize, and are soft but not totally slouchy.
  2. 2. Trim the bottoms of the endive and cut each one in half, lengthwise. Place on a baking sheet, drizzle lightly with olive oil and smoosh the oil around with a pastry brush, sprinkle with coarse sea salt. Arrange the endive cut-side down. Put in the oven 15 minutes after the onions and roast until tender and browned in spots, for 25 minutes. Very important to use the fan-assisted function, as the onions and the endive could roast in the same time.
  3. 3.1 While the onions and the endive cook, combine all of the walnut salsa ingredients in a small bowl, add 1/4 teaspoon salt, stir, and set aside.
  4. 3.2 Make the walnut vinaigrette. In a small bowl, whisk together the vinegar, mustard, and sugar. Slowly whisk in the peanut oil, creating an emulsification. Stir in the toasted walnuts. Season with salt and pepper, to taste. Set aside.
  5. 4. Exit the onions and the endive from the oven when ready.
  6. 5. Transfer the endive to a serving platter and spoon the walnut vinaigrette over the top.
  7. 6. For the salad, put the arugula and parsley in a large bowl. Toss with about half the salsa, then nestle in the onion slices and the goat cheese. Top with the rest of the salsa.
  8. 7. Bon apatite!
Darling, à table!

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