Name: Parmesan Walnut Salad in Endive Leaves
Yield: Makes about 40 hors d'oeuvres
Ingredients: 1 small garlic clove, minced and mashed to a paste with 1/2 teaspoon salt; 1 tablespoon mayonnaise; 2 tablespoons fresh lemon juice; 2 tablespoons olive oil; a 1/4-pound piece of Parmesan, sliced 1/8 inch thick and cut into 1/8-inch dice (about 1 cup); 1/2 cup finely chopped celery; 4 Belgian endives; 1 cup walnuts, toasted lightly and chopped fine; 1/4 cup finely chopped fresh flat-leafed parsley leaves

Can be prepared in 45 minutes or less.

Recipe information

Yield
Makes about 40 hors d'oeuvres

Ingredients

1 small garlic clove, minced and mashed to a paste with 1/2 teaspoon salt

1 tablespoon mayonnaise

2 tablespoons fresh lemon juice

2 tablespoons olive oil

a 1/4-pound piece of Parmesan, sliced 1/8 inch thick and cut into 1/8-inch dice (about 1 cup)

1/2 cup finely chopped celery

4 Belgian endives

1 cup walnuts, toasted lightly and chopped fine

1/4 cup finely chopped fresh flat-leafed parsley leaves

Preparation

Step 1
In a bowl whisk together garlic paste, mayonnaise, lemon juice, and oil and stir in Parmesan and celery. Salad may be prepared up to this point 1 day ahead and chilled, covered.
Step 2
Trim endives and separate leaves. Endive leaves may be prepared up to this point 1 day ahead and chilled, wrapped in dampened paper towels, in a plastic bag.
Step 3
Stir walnuts and parsley into salad. Dip wide end of each endive leaf into salad, scooping about 1 tablespoon of salad onto it.

TagsSalad Parmesan Cheese Dairy Walnut Nut Endive Chicory Leafy Greens Vegetable Starter Dinner Lunch Gluten Free Vegetarian Make Ahead No-Cook Gourmet

Recipe notes

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