Appetizer: United States – Endive Cups with Apple-Fennel Slaw and Lemon-Dill Tahini

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 10 min

Total 30 min

Ingredients

3 small heads Belgian endive, leaves separated
1 crisp apple (Granny Smith or Honeycrisp), cut into matchsticks
1 small fennel bulb, cored and thinly shaved
2 tbsp chopped fennel fronds
1 / 4 small red onion, very thinly sliced
2 tbsp extra-virgin olive oil
1 tbsp apple cider vinegar
1 tsp whole-grain mustard
2 tsp honey or maple syrup
1 / 3 cup tahini, well-stirred
3 tbsp fresh lemon juice, plus 1 tsp, divided
2–3 tbsp cold water, as needed
1 tbsp chopped fresh dill
1 tbsp chopped fresh parsley
2 tbsp toasted walnuts or almonds, finely chopped
1 / 2 tsp kosher salt, divided
Freshly ground black pepper, to taste
Poppy seeds or extra fennel fronds, for garnish (optional)

Instructions

Prep the endive: Trim the ends and gently separate the leaves. Rinse, pat dry, and chill the leaves on a platter.
Make the slaw: In a bowl, toss the apple with 1 teaspoon lemon juice to prevent browning. Add the shaved fennel, red onion, and fennel fronds.
Whisk the slaw dressing: In a small bowl, whisk olive oil, apple cider vinegar, mustard, honey, 1/4 teaspoon salt, and several grinds of pepper. Pour over the slaw, add parsley, and toss well. Let sit 10 minutes to lightly soften.
Make the lemon-dill tahini: In another bowl, whisk tahini with 3 tablespoons lemon juice and 2 tablespoons cold water until smooth and spoonable, adding a bit more water if needed. Stir in dill, 1/4 teaspoon salt, and pepper to taste.
Assemble: Spoon a small dollop of lemon-dill tahini into each endive leaf. Top with a mound of apple–fennel slaw. Sprinkle with chopped toasted nuts and, if desired, a pinch of poppy seeds or extra fennel fronds.
Serve immediately: The crisp, bright, and lightly bitter bites balance the rich, cheesy, bacon-studded potato skins.