Appetizer: United States – Endive Cups with Apple-Fennel Slaw and Lemon-Dill Tahini

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 10 min

Total 30 min

Ingredients

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

3 small heads Belgian endive, leaves separated
1 crisp apple (Granny Smith or Honeycrisp), cut into matchsticks
1 small fennel bulb, cored and thinly shaved
2 tbsp (30 ml) chopped fennel fronds
1 / 4 small red onion, very thinly sliced
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) apple cider vinegar
1 tsp (5 ml) whole-grain mustard
2 tsp (10 ml) honey or maple syrup
1 / 3 cup (80 ml) tahini, well-stirred
3 tbsp (45 ml) fresh lemon juice, plus 1 tsp (5 ml), divided
2–3 tbsp (30 to 45 ml) cold water, as needed
1 tbsp (15 ml) chopped fresh dill
1 tbsp (15 ml) chopped fresh parsley
2 tbsp (30 ml) toasted walnuts or almonds, finely chopped
1 / 2 tsp (2.5 ml) kosher salt, divided
Freshly ground black pepper, to taste
Poppy seeds or extra fennel fronds, for garnish (optional)

Show original ingredient measurements

3 small heads Belgian endive, leaves separated
1 crisp apple (Granny Smith or Honeycrisp), cut into matchsticks
1 small fennel bulb, cored and thinly shaved
2 tbsp chopped fennel fronds
1 / 4 small red onion, very thinly sliced
2 tbsp extra-virgin olive oil
1 tbsp apple cider vinegar
1 tsp whole-grain mustard
2 tsp honey or maple syrup
1 / 3 cup tahini, well-stirred
3 tbsp fresh lemon juice, plus 1 tsp, divided
2–3 tbsp cold water, as needed
1 tbsp chopped fresh dill
1 tbsp chopped fresh parsley
2 tbsp toasted walnuts or almonds, finely chopped
1 / 2 tsp kosher salt, divided
Freshly ground black pepper, to taste
Poppy seeds or extra fennel fronds, for garnish (optional)

Instructions

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

Prep the endive: Trim the ends and gently separate the leaves. Rinse, pat dry, and chill the leaves on a platter.
Make the slaw: In a bowl, toss the apple with 1 teaspoon (5 ml) lemon juice to prevent browning. Add the shaved fennel, red onion, and fennel fronds.
Whisk the slaw dressing: In a small bowl, whisk olive oil, apple cider vinegar, mustard, honey, 1/4 teaspoon (1.25 ml) salt, and several grinds of pepper. Pour over the slaw, add parsley, and toss well. Let sit 10 minutes to lightly soften.
Make the lemon-dill tahini: In another bowl, whisk tahini with 3 tablespoons (45 ml) lemon juice and 2 tablespoons (30 ml) cold water until smooth and spoonable, adding a bit more water if needed. Stir in dill, 1/4 teaspoon (1.25 ml) salt, and pepper to taste.
Assemble: Spoon a small dollop of lemon-dill tahini into each endive leaf. Top with a mound of apple–fennel slaw. Sprinkle with chopped toasted nuts and, if desired, a pinch of poppy seeds or extra fennel fronds.
Serve immediately: The crisp, bright, and lightly bitter bites balance the rich, cheesy, bacon-studded potato skins.

Prep the endive: Trim the ends and gently separate the leaves. Rinse, pat dry, and chill the leaves on a platter.
Make the slaw: In a bowl, toss the apple with 1 teaspoon lemon juice to prevent browning. Add the shaved fennel, red onion, and fennel fronds.
Whisk the slaw dressing: In a small bowl, whisk olive oil, apple cider vinegar, mustard, honey, 1/4 teaspoon salt, and several grinds of pepper. Pour over the slaw, add parsley, and toss well. Let sit 10 minutes to lightly soften.
Make the lemon-dill tahini: In another bowl, whisk tahini with 3 tablespoons lemon juice and 2 tablespoons cold water until smooth and spoonable, adding a bit more water if needed. Stir in dill, 1/4 teaspoon salt, and pepper to taste.
Assemble: Spoon a small dollop of lemon-dill tahini into each endive leaf. Top with a mound of apple–fennel slaw. Sprinkle with chopped toasted nuts and, if desired, a pinch of poppy seeds or extra fennel fronds.
Serve immediately: The crisp, bright, and lightly bitter bites balance the rich, cheesy, bacon-studded potato skins.