Appetizer: United States – Citrus-Fennel Endive Scoops with Green Olive Gremolata

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 0 min

Additional 10 min

Total 30 min

Ingredients

3 small heads Belgian endive
1 small fennel bulb, cored and very thinly sliced
1 navel orange, segmented (plus 1 tsp zest)
1 / 2 cup (75 g) Castelvetrano green olives, pitted and chopped
1 tbsp capers, rinsed and chopped (optional)
1 / 4 cup (15 g) flat-leaf parsley, finely chopped
2 tbsp (30 ml) extra-virgin olive oil, plus more for finishing
1 tbsp (15 ml) white wine vinegar (or lemon juice)
1 / 4 tsp red pepper flakes (optional)
1 / 4 cup (30 g) toasted sliced almonds, roughly chopped
1 oz (30 g) Pecorino Romano, shaved
Kosher salt and freshly ground black pepper to taste

Instructions

Place sliced fennel in a bowl of ice water for 10 minutes to crisp, then drain well and pat dry.
Make the dressing: In a large bowl, whisk olive oil, white wine vinegar, orange zest, a pinch of salt, black pepper, and red pepper flakes (if using).
Add fennel, chopped olives, capers (if using), parsley, and chopped orange segments (cut segments into bite-size pieces). Toss gently to coat; adjust seasoning to taste.
Separate endive into individual leaves. Spoon the citrus-fennel mixture into the base of each leaf to form small scoops.
Arrange on a platter, sprinkle with toasted almonds and Pecorino shavings, finish with a light drizzle of olive oil and a crack of black pepper. Serve immediately.