Appetizer: United States – Crisp Apple-Fennel Slaw Endive Boats

Serving Size: 6

Approximate Time

Prep 20 min

Cook 0 min

Additional 10 min

Total 30 min

Ingredients

2 heads Belgian endive, leaves separated (about 24 leaves)
1 large Granny Smith apple, cut into matchsticks
1 small fennel bulb, cored and very thinly sliced (reserve fronds)
1 cup (100 g) finely shredded red cabbage
2 scallions, thinly sliced
1 small jalapeño, seeded and minced (optional)
2 tbsp (30 ml) apple cider vinegar
1 tbsp (15 ml) fresh lemon juice
2 tsp Dijon mustard
1 tsp honey or maple syrup
3 tbsp (45 ml) extra-virgin olive oil
1 / 4 tsp celery seed
1 / 2 tsp kosher salt, plus more to taste
1 / 4 tsp freshly ground black pepper
1 / 4 cup (30 g) toasted pecans or walnuts, chopped
2 tbsp (8 g) chopped fresh dill or fennel fronds

Instructions

Separate and rinse endive leaves, pat dry, and keep chilled. Trim bases if needed to create sturdy “boats.”
In a bowl, whisk apple cider vinegar, lemon juice, Dijon, honey, olive oil, celery seed, salt, and pepper until emulsified.
In a large bowl, combine apple matchsticks, sliced fennel, red cabbage, scallions, and jalapeño (if using). Pour in the dressing and toss to coat. Let sit 10 minutes to lightly soften and meld flavors; adjust seasoning to taste.
Spoon slaw into endive leaves and arrange on a platter.
Top with chopped toasted nuts and chopped dill or fennel fronds. Serve immediately or chill up to 15 minutes before serving.