Entrée: India – Seb-Saunf Endive Navein ke Saath Shahad-Dijon Kurkuraahat (Apple-Fennel Endive Boats with Honey-Dijon Crunch)

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 20 min

Cook 0 min

Additional 5 min

Total 30 min

Ingredients

3 small Belgian endive heads, leaves separated
1 small Granny Smith apple, julienned
1 / 2 small fennel bulb, very thinly sliced
1 tbsp (15 ml) lemon juice
1 / 3 cup (35 g) toasted walnuts, chopped
2 tbsp (6 g) chopped fresh chives
2 tsp (10 g) capers, rinsed and finely chopped
1 tbsp (20 g) Dijon mustard
1 tsp (7 g) honey
1 tbsp (15 ml) apple cider vinegar
2 tbsp (30 ml) extra-virgin olive oil
1 / 8 tsp fine sea salt
Freshly ground black pepper, to taste
Optional: microgreens or fennel fronds for garnish

Instructions

Fill a large bowl with ice water. Separate endive leaves and soak for 5 minutes to crisp. Drain and pat completely dry; set aside.
In a mixing bowl, toss the julienned apple with lemon juice to prevent browning. Add the sliced fennel, chopped walnuts, chives, and capers; set aside.
In a small bowl, whisk together Dijon, honey, and apple cider vinegar. Slowly stream in olive oil while whisking until emulsified. Season with salt and black pepper.
Drizzle just enough dressing over the apple-fennel mixture to lightly coat; toss gently to combine.
Spoon the mixture into the endive leaves to form bite-size boats.
Garnish with microgreens or fennel fronds and a final crack of black pepper. Serve immediately for optimal crunch.