Endive Cups with Cucumber, Apple, and Radish Salad and Dill-Horseradish Yogurt

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 8 min

Additional 5 min

Total 33 min

Ingredients

3 heads Belgian endive, leaves separated
1 small English cucumber, seeded and finely diced
1 Granny Smith apple, finely diced
6 radishes, thinly sliced or cut into matchsticks
2 tbsp very finely minced red onion
2 tbsp fresh dill, chopped, divided
1 tbsp fresh chives, thinly sliced
1 lemon, zested and juiced
1 tbsp extra-virgin olive oil
1/4 tsp caraway seeds, lightly crushed (optional)
Kosher salt to taste
Freshly ground black pepper to taste
1/2 cup Greek yogurt
1 to 2 tsp prepared horseradish, to taste
1 tsp Dijon mustard
1/2 tsp honey (optional, to balance)
2 tbsp toasted walnuts, finely chopped (optional)

Instructions

1. Separate and rinse the endive leaves; pat dry and refrigerate to keep crisp.
2. Make the dill-horseradish yogurt: In a small bowl, whisk Greek yogurt, horseradish, Dijon, lemon zest, 1 teaspoon lemon juice, honey (if using), a pinch of salt, and a few grinds of pepper. Adjust horseradish and lemon to taste; set aside.
3. Prepare the salad: In a medium bowl, combine cucumber, apple, radishes, red onion, chives, half the dill, and caraway (if using). Add 1 to 2 tablespoons lemon juice, olive oil, 1/4 teaspoon salt, and pepper to taste; toss well and let stand 5 minutes to lightly marinate.
4. Assemble: Spread a small smear of the dill-horseradish yogurt inside each endive leaf. Spoon the cucumber-apple radish salad into the leaves. Drizzle or dot with a little more yogurt.
5. Finish with remaining dill and toasted walnuts (if using). Serve immediately while crisp and chilled.