Appetizer: United States – Crisp Endive Cups with Fennel-Apple Herb and Garlic Garnish and Toasted Walnut 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 15 min

Cook 4 min

Additional 5 min

Total 24 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 small heads Belgian endive, leaves separated
1 small fennel bulb, cored and very thinly sliced (1 cup (100 g))
1 tart apple (e.g., Granny Smith), julienned
1 / 3 cup (35 g) walnuts, toasted and chopped
2 tbsp (8 g) flat-leaf parsley, finely chopped
1 tsp (5 ml) lemon zest
2 tbsp (30 ml) fresh lemon juice
2 tbsp (30 ml) extra-virgin olive oil
1 tsp (5 ml) Dijon mustard
1 / 2 tsp (2.5 ml) honey (or maple syrup)
1 / 4 tsp (1.25 ml) kosher salt, plus more to taste
1 / 8 tsp (0.625 ml) freshly ground black pepper
Optional: 1 oz (28 g) Parmesan or pecorino, shaved
Optional: fennel fronds, for garnish

Show original ingredient measurements

2 small heads Belgian endive, leaves separated
1 small fennel bulb, cored and very thinly sliced (1 cup / 100 g)
1 tart apple (e.g., Granny Smith), julienned
1 / 3 cup (35 g) walnuts, toasted and chopped
2 tbsp (8 g) flat-leaf parsley, finely chopped
1 tsp lemon zest
2 tbsp (30 ml) fresh lemon juice
2 tbsp (30 ml) extra-virgin olive oil
1 tsp Dijon mustard
1 / 2 tsp honey (or maple syrup)
1 / 4 tsp kosher salt, plus more to taste
1 / 8 tsp freshly ground black pepper
Optional: 1 oz (28 g) Parmesan or pecorino, shaved
Optional: fennel fronds, for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Toast the walnuts in a dry skillet over medium heat, stirring often, until fragrant and lightly golden, 3–4 minutes. Cool, then chop.
In a small bowl, whisk together lemon juice, Dijon, honey, salt, and pepper. Slowly whisk in olive oil until emulsified.
In a mixing bowl, combine the sliced fennel with lemon zest and half of the vinaigrette. Toss and let sit 5 minutes to soften slightly.
Add the julienned apple and parsley to the fennel and toss gently to coat. Adjust seasoning to taste.
Trim the base of each endive head and separate into sturdy leaves. Choose 20–24 cup (4800 to 5760 ml)-shaped leaves.
Spoon the fennel-apple mixture into each endive cup. Top with toasted walnuts and drizzle with remaining vinaigrette.
If using, add a few shavings of Parmesan or pecorino and garnish with fennel fronds. Serve immediately for maximum crunch.

Toast the walnuts in a dry skillet over medium heat, stirring often, until fragrant and lightly golden, 3–4 minutes. Cool, then chop.
In a small bowl, whisk together lemon juice, Dijon, honey, salt, and pepper. Slowly whisk in olive oil until emulsified.
In a mixing bowl, combine the sliced fennel with lemon zest and half of the vinaigrette. Toss and let sit 5 minutes to soften slightly.
Add the julienned apple and parsley to the fennel and toss gently to coat. Adjust seasoning to taste.
Trim the base of each endive head and separate into sturdy leaves. Choose 20–24 cup-shaped leaves.
Spoon the fennel-apple mixture into each endive cup. Top with toasted walnuts and drizzle with remaining vinaigrette.
If using, add a few shavings of Parmesan or pecorino and garnish with fennel fronds. Serve immediately for maximum crunch.