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Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

Chimichurri-ed Wilted Endives with Walnuts

May 20, 2015 by Mary 16 Comments

Chimichurri roasted endive - finished dish.I love endive. I think it’s so elegant. I remember when we traveled to Egypt in the early eighties around Christmas time, we didn’t dare eat any fruits or vegetables for fear of getting really sick due to their fertilization practices. Now I am a huge fan of vegetables and fruit. I typically eat a ton of each everyday, and after being there for about four days, I was not a happy camper. But on Christmas Eve, we were at a party and they had endive on the buffet table. My husband leaned over and whispered in my ear, “Mary, you can eat this. It’s from Belgium.” And I was in heaven!! This recipe of Chimichurri-ed Wilted Endives with Walnuts, using the Samba Flavor Chimichurri pack from our latest MSI spring box, covers all the bases – different, delicious, elegant and easy. Sautéing the endive mellows the bitterness. I love it being crisp and warm all at the same time. Making the Chimichurri with lemon juice and walnut oil makes it extra special, plus the addition of the chopped walnuts to finish it off, adds texture, flavor and contrast. Make this as a side dish and be prepared for rave reviews.

The SambaFlavor Chimichurri folks are very proud of their spice combination and they should be, as it’s all natural, gluten free and has no MSG. They wanted to create an easy way to replicate dishes from home, (South America) with this pre-made spice and herb combination. With a touch of red chili flakes, this little mix, made just the way they suggest, has a myriad of uses. Dress up some roasted fish, grilled meats, chicken, grilled eggplant or zucchini. I even used it on some boiled Yukon Gold potatoes for a quick warm potato salad and it was delish. Heck it’s probably even good on over-easy eggs. Experiment and have fun! There won’t be a lot that you can’t pSamba Flavor Chimichurri Dry Mix.ut it on to perk up any dish and make it more special.

CHIMMICHURRI-ED WILTED ENDIVES WITH WALNUTS – serves 3 – 6

3 good-size heads of Belgian endive, wiped clean with a wet paper towel, ends trimmed and cut in half lengthwise
1 Tbs. Olive oil

For the Chimichurri:
3 Tbs. Samba Flavor Chimichurri spice mix
3 Tbs. hot tap water
3 Tbs. lemon juice
6 Tbs. walnut oil, plus a little extra for drizzling
Extra chopped walnuts for garnish

SambaFlavor Chimichurri in a bowl.Make the Chimichurri: Combine the Samba Flavor Chimichurri spice mix with the hot tap water and lemon juice and let it soak for 5 minutes. Whisk in the walnut oil.

Chopped walnuts on a wooden cutting board.

Chop the walnuts.

Saute the endives: Heat olive oil in a skillet over medium heat. Place endive halves in the skillet, cut side down. They should not be touching one another. Season with kosher salt and pepper and cover the pan loosely. Cook until golden brown on the cut side, about 5 minutes. Flip over and cook on other side, loosely covered, until crisp tender, about another 4 – 5 minutes.

Chimichurri - sauteed endive.Remove from heat and transfer the endives to a platter, cut side up. Spoon about a tablespoon of Chimichurri on each half. (you will not use all of it – keep remainder in the fridge and use on roasted fish, eggplant, eggs, anything!!) Top with chopped walnuts and drizzle a tiny bit of extra walnut oil on top. Serve with LOVE and enjoy!

The SambaFlavor Chimichurri Dry Mix was in our MARY’s secret ingredients spring box. The summer box will mail on June 25th. 

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Filed Under: Dinner Tagged With: chimichurri, chimichurri-ed wilted endives with walnuts, SambaFlavor, wilted endives

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Comments

  1. Jovina Coughlin says

    May 20, 2015 at 7:34 PM

    Very creative dish and a great use of the mix.

    Reply
    • Mary Frances says

      May 21, 2015 at 8:49 PM

      Thanks Jovina!! It is a delicious dish!!

      Reply
  2. Maureen | Orgasmic Chef says

    May 20, 2015 at 9:05 PM

    What a great idea. I’ve never seen chimichurri like that but I’m in love with this!
    Maureen | Orgasmic Chef recently posted…Aussie Burger with the LotMy Profile

    Reply
    • Mary Frances says

      June 9, 2015 at 10:46 AM

      I’m in love with this too Maureen – so easy to make a great sauce and dressing with this!! Wish I could send some to you.

      Reply
  3. Sues says

    May 21, 2015 at 8:24 AM

    This is such a great idea! I don’t eat endive nearly enough and this looks like a super flavorful way to enjoy it 🙂
    Sues recently posted…Honey Bee Cupcakes with White Chocolate Honey GanacheMy Profile

    Reply
    • Mary Frances says

      June 9, 2015 at 10:47 AM

      Yes it is!! It’s super good and super easy!

      Reply
  4. Helene D'Souza says

    May 21, 2015 at 5:30 PM

    Oh I haven’t had endives in ages, feeling tempted now after seeing your recipe photos Mary. I never get around endives in Asia but since I am in Europe these days, I should be able to enjoy these babies soon again.

    Reply
    • Mary Frances says

      June 9, 2015 at 10:49 AM

      Yes Helene, you should be able to get them really easily – enjoy!!

      Reply
  5. Lizzie {strayed table} says

    May 21, 2015 at 11:53 PM

    how cool chimichuri in a packet. Great for when there is no parsley in the garden. Great recipe
    Lizzie {strayed table} recently posted…Definition of Real FoodMy Profile

    Reply
    • Mary Frances says

      June 9, 2015 at 10:49 AM

      It’s very cool Lizzie – and very delicious!!

      Reply
  6. Tandy | Lavender and Lime says

    May 22, 2015 at 2:34 AM

    This looks very inviting Mary Frances 🙂
    Tandy | Lavender and Lime recently posted…Recipe For Pistachio GelatoMy Profile

    Reply
    • Mary Frances says

      June 9, 2015 at 10:50 AM

      Thanks Tandy!! 🙂

      Reply
  7. Amanda says

    May 22, 2015 at 12:36 PM

    What a great recipe. I never would have thought of making a chimichurri for a vegetable. I usually use mine with meats. This is an amazing appetizer! Healthy and flavorful too. I’m saving this one!

    Reply
    • Mary Frances says

      June 9, 2015 at 10:51 AM

      Thanks Amanda!! Please let me know how you like it!

      Reply
  8. Nadia Schwartz says

    July 4, 2015 at 9:48 AM

    Delicious, healthy and creative recipe! It cannot be better than that! We will add to our recipe collection for sure.
    It was a great pleasure to meet you in person at the Summer Fancy Food Show.
    Thank you so much, Mary!

    Reply
    • Mary Frances says

      July 5, 2015 at 6:03 PM

      Thank you Nadia and it was SO great to meet you!!

      Keep making us great, healthy products!!

      Reply

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