Belgian endive leaves are an inviting vessel to hold a wide assortment of flavorful fillings. I like to call these appetizers “boats,” and stuff them with a mix of parsley, green olives, toasted walnuts or pecans, and feta cheese.
Pomegranate molasses adds a lovely sweet-sour spark to the mix. It’s sold at Middle Eastern markets and in many natural food stores. If unavailable, substitute balsamic vinegar.
Endive Boats with Green Olives, Parsley and Walnut Salad
Yield: About 24 appetizers
INGREDIENTS
2 cups coarsely chopped Italian parsley leaves
1 cup coarsely chopped pitted green olives, such as Castelvetrano
2 green onions, thinly sliced, including half of dark green stalks
1/4 cup toasted walnut pieces, coarsely chopped, see cook’s notes
1/4 cup crumbled feta cheese, see cook’s notes
2 teaspoons fresh lemon juice
1 teaspoon pomegranate molasses or balsamic vinegar
Salt and freshly ground black pepper to taste
2 tablespoons extra-virgin olive oil
24 endive leaves
Salt and freshly ground black pepper to taste
Optional garnish: 1/4 cup pomegranate seeds
Cook’s notes: To toast the walnut pieces place them on rimmed baking sheet in single layer. Place in 350-degree oven until lightly toasted, 3 to 4 minutes. Watch carefully because nuts burn easily. Cool before using. If you like, substitute pecans for walnuts. If you aren’t a fan of feta cheese, substitute finely diced Parmesan.
DIRECTIONS
1. In a medium bowl, place parsley, olives, green onion, walnuts and feta. Toss.
2. In a small bowl or glass measuring cup with a handle, combine juice, pomegranate molasses or balsamic, salt and pepper. Stir to combine. Whisk in oil. Taste and adjust seasoning. Pour dressing over the parsley mixture; toss.
3. Arrange endive leaves on large platter. Fill endive leaves half full with mixture. If desired, scatter pomegranate seeds on top and serve.
Source: “50 Best Plants on the Planet” by Cathy Thomas (Chronicle)
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her @CathyThomas Cooks.com.
