Delicate endive leaves are crowned with a sweet and satisfyingly crunchy topping that’s rich in fiber and antioxidants and packed full of texture and taste. The warm, earthy flavor of cumin brings out the bright, citrusy notes of orange and refreshing mint. A healthy spinoff of an age-old classic that is sure to please!
Handle with care
Belgian endive (also known as witloof chicory) is not lettuce but a variety of chicory that’s perfect raw, baked, or braised. Slightly bitter in taste and grown in the dark to produce their pale color, these delicate lettuce look-alikes should be handled with care, as they bruise easily and discolor quickly after cutting.
AdvertisementPrepare endive right before use and avoid soaking leaves as this will make them more bitter tasting. Instead, lightly rinse leaves under cold water or gently wipe with a damp towel. To store, wrap endive in moist paper towel and place in a glass container in the refrigerator away from ethylene-producing fruits.
This recipe originally appeared on alive.com as “Mandarin and Mint Waldorf Endive Boats.”
- 1/2 cup Greek yogurt
- 1 tsp fresh lemon juice
- 1 tsp honey
- 1/2 tsp ground cumin
- 1/4 tsp mandarin orange zest
- 1/4 tsp sea salt
- 2 1/2 Tbsp finely chopped walnuts
- 1/2 cup finely diced celery
- 1/2 cup diced Pink Lady or Braeburn apple
- 1 Tbsp finely diced unsweetened dried cranberries
- 2 seedless mandarin oranges segmented, white pith removed, and carefully cut into 3
- 2 tsp minced fresh mint
- 16 Belgian endive leaves
- For dressing, in small bowl, whisk together yogurt, lemon juice, honey, cumin, orange zest, and sea salt. Cover and refrigerate for flavors to meld.
- While dressing rests, in medium bowl, gently mix walnuts, celery, apple, cranberries, oranges, and mint. Be sure not to squish the orange segments as the extra juice will make the dressing runny.
- Remove dressing from refrigerator and gently fold into salad mixture. Fill endive leaves and arrange on platter. Serve immediately.
