Roasted Endive Salad With Prosciutto, Figs and Pistachios
Roasted Endive Salad With Prosciutto, Figs and Pistachios is a gluten free, dairy free, paleolithic, and primal main course. One serving contains 494 calories, 13g of protein, and 24g of fat. This recipe serves 4. For $3.64 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. This recipe is liked by 6 foodies and cooks. Head to the store and pick up endive, pistachio nuts, dried figs, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is amazing. Frisée Salad with Prosciutto, Roasted Figs, and Walnuts, Chicory and Endive Salad with Spiced Pistachios, and Prosciutto Roasted Figs are very similar to this recipe.
Servings: 4
Ingredients:
6 heads of endive (green, red or both)
1/4 cup olive oil (an infused oil, such as roasted garlic olive
2 slices prosciutto
1 cup dried figs, sliced as thinly as possible
1/2 cup pistachio nuts, shells removed
1/4 cup organic honey
Equipment:
aluminum foil
baking sheet
toaster
oven
frying pan
paper towels
Cooking instruction summary:
Preheat your oven (*ding, this is a great toaster oven candidate) to 350F. Line a rimmed baking sheet with aluminum foil. Wash the endive and remove any unsightly outer leaves. Slice each endive head in half from the stem to the tip. Arrange the endive cut side up on the foil-lined baking sheet. Coat the endive generously with olive oil. Bake at 350F for 30 minutes, or until the outer edges are golden brown. Meanwhile, fry the prosciutto in a skillet until crispy. Drain onto paper towels, then crumble the prosciutto and set it aside. When the endive is done roasting, arrange three pieces on a plate alongside a handful of sliced dried figs and pistachio nuts. Drizzle a spoonful of honey over the plate, then sprinkle the endive with about 1/4th of the crumbled prosciutto.
Step by step:
1. Preheat your oven (*ding, this is a great toaster oven candidate) to 350F. Line a rimmed baking sheet with aluminum foil.
2. Wash the endive and remove any unsightly outer leaves. Slice each endive head in half from the stem to the tip. Arrange the endive cut side up on the foil-lined baking sheet. Coat the endive generously with olive oil.
3. Bake at 350F for 30 minutes, or until the outer edges are golden brown.
4. Meanwhile, fry the prosciutto in a skillet until crispy.
5. Drain onto paper towels, then crumble the prosciutto and set it aside.
6. When the endive is done roasting, arrange three pieces on a plate alongside a handful of sliced dried figs and pistachio nuts.
7. Drizzle a spoonful of honey over the plate, then sprinkle the endive with about 1/4th of the crumbled prosciutto.
Nutrition Information:
covered percent of daily need
