Appetizer: United States – Minted Pea Endive Boats with Lemon Zest and Toasted Almonds

Serving Size: 6

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

2 small heads Belgian endive, leaves separated (18–20 leaves)
1 cup (150 g) frozen peas, thawed
2 tbsp (30 ml) plain Greek yogurt or crème fraîche
2 tbsp (30 ml) extra-virgin olive oil, plus more for finishing
1 tbsp (15 ml) fresh lemon juice
1 tsp finely grated lemon zest, plus extra for garnish
2 tbsp (8 g) fresh mint leaves, chopped
1 small shallot, finely minced (optional)
2 tbsp (14 g) sliced almonds, toasted and roughly chopped
Sea salt to taste
Freshly ground black pepper to taste

Instructions

Toast the almonds in a dry skillet over medium heat until golden and fragrant, 2–3 minutes; cool and roughly chop.
In a food processor (or with an immersion blender), pulse peas, yogurt, 2 tablespoons olive oil, lemon juice, lemon zest, half the mint, and shallot (if using) until mostly smooth with a little texture. Season with salt and pepper to taste.
Separate and trim endive leaves; arrange them like small boats on a platter.
Spoon or pipe a heaping teaspoon of the pea mixture into each leaf. Top with remaining mint, toasted almonds, a light drizzle of olive oil, and a pinch of lemon zest.
Finish with a crack of black pepper and a small pinch of sea salt. Serve chilled or at cool room temperature.