Endive with Parmesan and Hazelnuts

Endive with Parmesan and Hazelnuts


8 endive heads 

3 tbsp olive oil

2 lemons, juiced

½ avocado, diced

2 tbsp crushed hazelnuts, toasted

Salt and pepper to taste


1. Whisk olive oil and lemon juice, taste and season accordingly

2. Toss lemon vinaigrette with avocado and set aside

3. Slice endive into rounds

4. In a heavy-bottom skillet, toast crushed hazelnuts until just warmed through and you can begin to smell them (watch carefully – they can burn!)

5. In a large bowl, toss endive and hazelnuts with vinaigrette

6. Serve immediately 

This recipe contributed by Megan Wolf of The Domesticated Wolf.