Appetizer: United States – Citrus-Fennel Endive Boats

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

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

3 heads Belgian endive, leaves separated (about 24 leaves)
1 small fennel bulb, very thinly sliced (1 1 / 2 cups (100 g))
1 small pink grapefruit, segmented; reserve a little juice
1 navel orange, segmented; reserve a little juice
1 small shallot, finely minced
2 tbsp (30 ml) extra-virgin olive oil, plus more for finishing
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) lemon zest, plus more for garnish
1 tsp (5 ml) honey
1 / 4 tsp (1.25 ml) Aleppo pepper or mild chili flakes
1 / 4 tsp (1.25 ml) kosher salt, plus more to taste
Freshly ground black pepper, to taste
3 tbsp (45 ml) pistachios, toasted and coarsely chopped
2 tbsp (30 ml) fresh mint, thinly sliced
Tender fennel fronds, for garnish
Flaky sea salt, for finishing (optional)

Show original ingredient measurements

3 heads Belgian endive, leaves separated (about 24 leaves)
1 small fennel bulb, very thinly sliced (1 1 / 2 cups / 100 g)
1 small pink grapefruit, segmented; reserve a little juice
1 navel orange, segmented; reserve a little juice
1 small shallot, finely minced
2 tbsp (30 ml) extra-virgin olive oil, plus more for finishing
1 tbsp (15 ml) fresh lemon juice
1 tsp lemon zest, plus more for garnish
1 tsp honey
1 / 4 tsp Aleppo pepper or mild chili flakes
1 / 4 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
3 tbsp pistachios, toasted and coarsely chopped
2 tbsp fresh mint, thinly sliced
Tender fennel fronds, for garnish
Flaky sea salt, for finishing (optional)

Instructions

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

Fill a medium bowl with ice water. Add the sliced fennel and soak 10 minutes to crisp. Drain well and pat dry.
Segment the grapefruit and orange over a bowl to catch juices. Cut segments into bite-size pieces. Reserve 2 teaspoons (10 ml) of the collected citrus juice for the dressing.
In a large bowl, whisk together 2 tablespoons (30 ml) olive oil, lemon juice, 2 teaspoons (10 ml) reserved citrus juice, lemon zest, honey, Aleppo pepper, kosher salt, and a few grinds of black pepper.
Add the fennel and shallot to the bowl and toss to coat. Gently fold in the citrus segments so they stay intact. Taste and adjust seasoning.
Arrange the endive leaves on a platter. Spoon the fennel-citrus mixture into each leaf.
Top with pistachios, mint, and a few fennel fronds. Finish with a light drizzle of olive oil, a pinch of flaky sea salt, extra lemon zest, and black pepper. Serve immediately.

Fill a medium bowl with ice water. Add the sliced fennel and soak 10 minutes to crisp. Drain well and pat dry.
Segment the grapefruit and orange over a bowl to catch juices. Cut segments into bite-size pieces. Reserve 2 teaspoons of the collected citrus juice for the dressing.
In a large bowl, whisk together 2 tablespoons olive oil, lemon juice, 2 teaspoons reserved citrus juice, lemon zest, honey, Aleppo pepper, kosher salt, and a few grinds of black pepper.
Add the fennel and shallot to the bowl and toss to coat. Gently fold in the citrus segments so they stay intact. Taste and adjust seasoning.
Arrange the endive leaves on a platter. Spoon the fennel-citrus mixture into each leaf.
Top with pistachios, mint, and a few fennel fronds. Finish with a light drizzle of olive oil, a pinch of flaky sea salt, extra lemon zest, and black pepper. Serve immediately.