Appetizer: United States – Shaved Fennel and Orange Endive Cups with Olive and Almond Parsley-Lemon-Garlic Topping

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 10 min

Total 30 min

Ingredients

2 heads Belgian endive, leaves separated
1 small fennel bulb, cored and very thinly sliced
1 large orange, segmented (reserve 1 tbsp / 15 ml juice)
1 / 3 cup pitted Castelvetrano olives, finely chopped
1 / 4 cup toasted almonds, chopped
2 tbsp fresh flat-leaf parsley, finely chopped
Zest of 1 lemon
1 small garlic clove, finely grated
3 tbsp extra-virgin olive oil, divided
1 tbsp champagne or white wine vinegar
1 tsp honey
1 / 4 tsp red pepper flakes (optional)
1 tbsp chopped fennel fronds (optional)
Kosher salt and freshly ground black pepper, to taste

Instructions

Make the gremolata: In a small bowl, combine chopped olives, toasted almonds, parsley, lemon zest, grated garlic, 1 tablespoon olive oil, red pepper flakes (if using), and a pinch of black pepper. Mix and set aside.
Make the dressing: In a medium bowl, whisk 2 tablespoons olive oil with the champagne vinegar, honey, reserved 1 tablespoon orange juice, a pinch of salt, and a few grinds of pepper until emulsified.
Marinate the fennel: Add the shaved fennel to the dressing and toss to coat. Let sit 5–10 minutes to lightly soften and absorb flavor. Fold in fennel fronds if using.
Prepare the orange: Cut the orange segments into bite-size pieces so they nestle neatly in the endive cups.
Assemble: Arrange endive leaves on a platter. Add a small mound of marinated fennel to each leaf, top with a piece or two of orange, and spoon a little olive-almond gremolata over the top.
Finish and serve: Sprinkle lightly with salt and black pepper. Serve chilled or at cool room temperature as a bright, crisp counterpoint to the rich herb-garlic tri-tip.