Appetizer: United States – Citrus Fennel & Caper Endive Bites
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
3 heads Belgian endive (about 24 leaves) 1 small fennel bulb, core removed, very thinly sliced (about 1 1 / 2 cups (150 g)) 1 small seedless cucumber, finely diced (about 1 cup (120 g)) 4 radishes, very thinly sliced 1 tbsp (15 ml) small capers, rinsed and chopped 1 lemon, zested and juiced (2 tbsp (30 ml) juice) 3 tbsp (45 ml) extra-virgin olive oil 1 tsp (5 ml) honey (or sugar) 2 tbsp (30 ml) finely chopped fresh chives or flat-leaf parsley 2 tbsp (30 ml) toasted pistachios, chopped Sea salt and freshly ground black pepper to taste
Show original ingredient measurements
3 heads Belgian endive (about 24 leaves) 1 small fennel bulb, core removed, very thinly sliced (about 1 1 / 2 cups / 150 g) 1 small seedless cucumber, finely diced (about 1 cup / 120 g) 4 radishes, very thinly sliced 1 tbsp small capers, rinsed and chopped 1 lemon, zested and juiced (2 tbsp / 30 ml juice) 3 tbsp extra-virgin olive oil 1 tsp honey (or sugar) 2 tbsp finely chopped fresh chives or flat-leaf parsley 2 tbsp toasted pistachios, chopped Sea salt and freshly ground black pepper to taste
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
Fill a bowl with ice water and add the sliced fennel; soak 5 minutes to crisp. Drain well and pat dry. In a mixing bowl, whisk lemon juice, olive oil, and honey with a pinch of salt and pepper. Add fennel, diced cucumber, and chopped capers; toss and let marinate 10 minutes. Adjust seasoning to taste. Separate the endive leaves, trimming the base as needed to release more leaves. Choose about 24 sturdy leaves and chill until ready to assemble. Drain any excess liquid from the fennel mixture. Spoon about 1 tablespoon (15 ml) into each endive leaf. Top each bite with a few radish slices, a pinch of lemon zest, chopped herbs, and pistachios. Arrange on a platter and serve chilled for a crisp, bright counterpoint to the poached salmon.
Show original instructions
Fill a bowl with ice water and add the sliced fennel; soak 5 minutes to crisp. Drain well and pat dry. In a mixing bowl, whisk lemon juice, olive oil, and honey with a pinch of salt and pepper. Add fennel, diced cucumber, and chopped capers; toss and let marinate 10 minutes. Adjust seasoning to taste. Separate the endive leaves, trimming the base as needed to release more leaves. Choose about 24 sturdy leaves and chill until ready to assemble. Drain any excess liquid from the fennel mixture. Spoon about 1 tablespoon into each endive leaf. Top each bite with a few radish slices, a pinch of lemon zest, chopped herbs, and pistachios. Arrange on a platter and serve chilled for a crisp, bright counterpoint to the poached salmon.
Per serving | Servings: 6
Generated: 2026-11-05T19:33:33+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Fiber, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.