Appetizer: United States – Citrus Fennel & Caper Endive Bites

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 15 min

Cook 0 min

Additional 10 min

Total 25 min

Ingredients

3 heads Belgian endive (about 24 leaves)
1 small fennel bulb, core removed, very thinly sliced (about 1 1 / 2 cups / 150 g)
1 small seedless cucumber, finely diced (about 1 cup / 120 g)
4 radishes, very thinly sliced
1 tbsp small capers, rinsed and chopped
1 lemon, zested and juiced (2 tbsp / 30 ml juice)
3 tbsp extra-virgin olive oil
1 tsp honey (or sugar)
2 tbsp finely chopped fresh chives or flat-leaf parsley
2 tbsp toasted pistachios, chopped
Sea salt and freshly ground black pepper to taste

Instructions

Fill a bowl with ice water and add the sliced fennel; soak 5 minutes to crisp. Drain well and pat dry.
In a mixing bowl, whisk lemon juice, olive oil, and honey with a pinch of salt and pepper. Add fennel, diced cucumber, and chopped capers; toss and let marinate 10 minutes. Adjust seasoning to taste.
Separate the endive leaves, trimming the base as needed to release more leaves. Choose about 24 sturdy leaves and chill until ready to assemble.
Drain any excess liquid from the fennel mixture. Spoon about 1 tablespoon into each endive leaf.
Top each bite with a few radish slices, a pinch of lemon zest, chopped herbs, and pistachios.
Arrange on a platter and serve chilled for a crisp, bright counterpoint to the poached salmon.