Gluten free
Dairy free
Paleolithic
Primal
Roasted endive salad with prosciutto
A gluten-free, dairy-free, paleolithic, and primal main course salad featuring roasted endive, prosciutto, figs, and pistachios. One serving covers 45% of your daily requirements of vitamins and minerals. Best enjoyed on a holiday gathering or special occasion.
Ingredients
US
escarole
6 heads
from one roasted garlic bulb
0.25 cup
prosciutto
2 slice
dried figs
1 cup
pistachios
0.5 cup
runny honey
0.25 cup
Method
- 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.
Nutrition:
387 kcal
Carbs
70 g
Fat
10 g
Protein
13 g
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