Endive Boats with Fennel-Apple Filling

karenwpullen Recipes, Side Dishes, Snacks, Dips, and Smoothies , , , ,

I made these for my “shindig” — the canape party that marked the end of my plant-based culinary course with Rouxbe. I love them because they are

  • fresh
  • crisp
  • quick to make
  • pretty
  • different
  • yummy
  • fun to eat
Print Recipe

Endive Boats with Fennel-Apple Filling

Course: Appetizer, Side Dish
Cuisine: Vegan

Ingredients

  • 3 Belgian endive
  • 1 fennel bulb
  • 1 large apple
  • 2 tablespoons lemon juice
  • 2 tablespoons tahini
  • 1 clove garlic
  • 1 tsp Dijon mustard
  • 1/3 cup silken tofu
  • 1 pinch each, salt and pepper

Instructions

  • Put the lemon juice, garlic, tahini, and mustard into a food processor or blender. Blend until well incorporated.
  • Add the silken tofu and blend briefly. Add salt and pepper to taste.
  • Chop the fennel bulb and the apple into small dice. Pour the dressing over them.
  • Peel the leaves of the endive apart.  Place a spoonful of the salad in each. 
  • If not serving immediately, refrigerate.