Appetizer: United States – Lemon-Caper Fennel and Apple Endive Bites

Serving Size: 6

Approximate Time

Prep 15 min

Cook 0 min

Total 15 min

Ingredients

3 small heads Belgian endive, leaves separated
1 small fennel bulb, cored and very thinly sliced (about 1 1 / 2 cups / 120 g)
1 crisp green apple (e.g., Granny Smith), cut into matchsticks
4 radishes, very thinly sliced
2 tbsp (30 ml) capers, rinsed and finely chopped
2 tbsp (8 g) fresh dill, chopped
Zest of 1 lemon
3 tbsp (45 ml) fresh lemon juice
1 tsp Dijon mustard
1 tsp honey (or maple syrup)
3 tbsp (45 ml) extra-virgin olive oil
1 / 4 cup (30 g) toasted sliced almonds, roughly chopped
Sea salt and freshly ground black pepper, to taste

Instructions

Place the sliced fennel and apple matchsticks in a bowl and toss with 1 tablespoon of the lemon juice to prevent browning.
In a small bowl, whisk together the remaining lemon juice, lemon zest, Dijon, and honey. Slowly stream in the olive oil while whisking until emulsified. Stir in the chopped capers and season with a pinch of salt and black pepper.
Add the radishes and dill to the fennel-apple mixture. Pour over the vinaigrette, add half of the almonds, and toss gently to coat. Taste and adjust seasoning with salt and pepper.
Separate and trim the endive leaves. Arrange them on a platter and spoon 1 to 2 tablespoons of the salad into each leaf.
Top with the remaining almonds and a few extra dill fronds. Serve immediately for maximum crunch.