Appetizer: Belgium – Citrus-Dill Cucumber and Radish Endive Spears

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 10 min

Total 25 min

Ingredients

3 small heads Belgian endive, leaves separated
1 English cucumber, thinly sliced into half-moons (about 2 cups / 480 ml)
6 radishes, thinly sliced
2 tbsp (30 ml) chopped fresh dill
1 tbsp (15 ml) chopped fresh chives
2 tbsp (30 ml) fresh lemon juice
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) honey or maple syrup
2 tbsp (30 ml) extra-virgin olive oil
1 / 4 tsp kosher salt, plus more to taste
1 / 8 tsp freshly ground black pepper
1 / 4 cup (30 g) toasted chopped almonds or walnuts
1 tsp (5 ml) finely grated lemon zest, for garnish
Pinch red pepper flakes (optional)

Instructions

In a mixing bowl, whisk together lemon juice, Dijon, honey, olive oil, salt, and black pepper until emulsified.
Add the sliced cucumber, radishes, dill, and chives to the bowl; toss to coat. Let marinate for 10 minutes to lightly soften and absorb flavor.
While the vegetables marinate, separate the endive leaves and trim the bases if needed.
Arrange endive leaves on a platter and spoon a generous mound of the cucumber–radish mixture into each leaf.
Top with toasted nuts, sprinkle with lemon zest and optional red pepper flakes, and adjust salt to taste. Serve chilled or at cool room temperature.