Roasted Endive Salad with Prosciutto, Figs and Pistachios
eatoplan
November 20, 2024
This Roasted Endive Salad with Prosciutto, Figs, and Pistachios is a stunning blend of savory, sweet, and nutty flavors perfect for an elegant starter or side dish. Roasted Belgian endive takes on a tender texture and subtle caramelization, pairing beautifully with crisped prosciutto, chewy dried figs, and crunchy pistachios.
A final drizzle of honey enhances the contrast of salty and sweet, making every bite irresistible. Served warm or at room temperature, this salad delivers sophistication and comfort in one easy-to-make dish.
Ingredients:
Adjust Servings
| 6heads endive green, red, (, or both) | |
| 0.25cup olive oil such as roasted garlic olive | |
| 2slices prosciutto | |
| 1cup figs dried, sliced | |
| 0.5cup pistachio nuts | |
| 0.25cup honey organic |
Directions
1.
Prepare the Oven and Endive
1. Preheat your oven to 350°F (a toaster oven works great for this recipe).
2. Line a rimmed baking sheet with aluminum foil for easy cleanup.
3. Wash the endive and remove any blemished outer leaves.
4. Slice each head of endive in half lengthwise, from stem to tip. Arrange the halves cut side up on the prepared baking sheet.
5. Drizzle the endive generously with olive oil.
2. Line a rimmed baking sheet with aluminum foil for easy cleanup.
3. Wash the endive and remove any blemished outer leaves.
4. Slice each head of endive in half lengthwise, from stem to tip. Arrange the halves cut side up on the prepared baking sheet.
5. Drizzle the endive generously with olive oil.
Mark as complete
2.
Roast the Endive
Bake the endive at 350°F for about 30 minutes, or until the edges are golden and caramelized.
Mark as complete
3.
Cook the Prosciutto
1. While the endive is roasting, heat a skillet over medium heat and fry the prosciutto slices until crispy.
2. Transfer the prosciutto to a paper towel-lined plate to cool, then crumble into small pieces.
2. Transfer the prosciutto to a paper towel-lined plate to cool, then crumble into small pieces.
Mark as complete
4.
Assemble the Salad
1. Arrange three roasted endive halves on a serving plate.
2. Add a handful of sliced dried figs and pistachios around the endive.
3. Drizzle a generous spoonful of honey over the endive and toppings.
4. Sprinkle about 1/4 of the crumbled prosciutto over the plate for a savory finish.
2. Add a handful of sliced dried figs and pistachios around the endive.
3. Drizzle a generous spoonful of honey over the endive and toppings.
4. Sprinkle about 1/4 of the crumbled prosciutto over the plate for a savory finish.
Mark as complete
5.
Serve
Repeat the assembly for additional servings. Serve warm or at room temperature as an elegant appetizer or side dish.
Mark as complete
Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.
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