Appetizer: Japan – キュウリとラディッシュを添えたエンダイブの一口サイズ ▶ Kyūri to Radisshu o Soeta Endaibu no Hitokuchi Saizu (Endive Bites with Cucumber and Radish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 0 min

Additional 10 min

Total 25 min

Ingredients

3 small heads Belgian endive, leaves separated and chilled
1 small English cucumber, seeded and finely diced
6 radishes, thinly sliced or cut into matchsticks
2 scallions, thinly sliced
2 tbsp (30 ml) ponzu sauce
1 tbsp (15 ml) unseasoned rice vinegar
1 tsp (5 ml) toasted sesame oil
1 tsp (5 ml) honey or maple syrup
1 tsp (5 ml) finely grated fresh ginger
1 / 2 tsp (2.5 ml) red pepper flakes or 1 tsp (5 ml) chili crisp (optional)
2 tbsp (30 ml) toasted sesame seeds
Zest of 1 / 2 orange or lemon
2 tbsp (30 ml) chopped cilantro
Pinch of kosher salt, to taste

Instructions

Separate endive leaves, rinse, pat dry, and keep chilled for crispness.
In a bowl, whisk ponzu, rice vinegar, sesame oil, honey, grated ginger, and red pepper flakes or chili crisp (if using).
Add cucumber, radishes, scallions, and cilantro to the bowl; toss to coat. Let marinate 10 minutes, then taste and season lightly with salt if needed.
Spoon the crunchy salad into the endive leaves just before serving.
Finish with toasted sesame seeds and a light shower of citrus zest. Serve immediately.