Appetizer: United States – Citrus-Fennel Endive Bites with Pistachio and Mint

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

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 5 min

Total 20 min

Ingredients

2 small heads Belgian endive, leaves separated (20–24 leaves)
1 small fennel bulb, trimmed and very thinly shaved (about 1 cup / 100 g)
1 pink grapefruit, supremed, plus 2 tbsp (30 ml) reserved juice
2 tbsp (30 ml) extra-virgin olive oil
1 tsp fresh lemon juice
1 / 4 tsp honey (optional)
2 tbsp roasted unsalted pistachios, roughly chopped
6 fresh mint leaves, finely sliced
1 / 4 tsp flaky sea salt, plus more to taste
Freshly ground black pepper to taste

Instructions

In a bowl, toss the shaved fennel with 1 tablespoon olive oil, the lemon juice, and a pinch of salt. Let sit 5 minutes to lightly soften.
Supreme the grapefruit, cutting away peel and pith, then segment. Cut segments into bite-size pieces and reserve 2 tablespoons of the juice.
Add mint, reserved grapefruit juice, remaining 1 tablespoon olive oil, and honey (if using) to the fennel. Season with flaky salt and black pepper to taste; toss gently.
Arrange endive leaves on a platter. Spoon a small mound of the fennel mixture into each leaf and top with a few grapefruit pieces.
Sprinkle with chopped pistachios and finish with a pinch of flaky salt and a crack of pepper.
Serve immediately. For make-ahead, keep components separate and assemble just before serving.