Appetizer: United States – Endive Boats with Shaved Fennel, Orange, and Castelvetrano Olives

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 15 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

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

2 small heads Belgian endive, leaves separated and kept crisp
1 small fennel bulb, cored and very thinly sliced (about 1 cup (100 g))
1 large orange, segmented (reserve 1 tsp (5 ml) juice); segments chopped
1 / 2 cup (75 g) Castelvetrano olives, pitted and chopped
2 tbsp (30 ml) toasted pine nuts, roughly chopped
2 tbsp (8 g) flat-leaf parsley, finely chopped
6–8 fresh mint leaves, finely sliced
1 / 2 tsp (2.5 ml) finely grated lemon zest
1 tbsp (15 ml) fresh lemon juice
2 tbsp (30 ml) extra-virgin olive oil, plus more for finishing
1 / 2 tsp (2.5 ml) honey
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper to taste
Optional: thin shavings of Pecorino Romano for garnish

Show original ingredient measurements

2 small heads Belgian endive, leaves separated and kept crisp
1 small fennel bulb, cored and very thinly sliced (about 1 cup / 100 g)
1 large orange, segmented (reserve 1 tsp / 5 ml juice); segments chopped
1 / 2 cup (75 g) Castelvetrano olives, pitted and chopped
2 tbsp (30 ml) toasted pine nuts, roughly chopped
2 tbsp (8 g) flat-leaf parsley, finely chopped
6–8 fresh mint leaves, finely sliced
1 / 2 tsp finely grated lemon zest
1 tbsp (15 ml) fresh lemon juice
2 tbsp (30 ml) extra-virgin olive oil, plus more for finishing
1 / 2 tsp honey
Pinch of crushed red pepper flakes
Kosher salt and freshly ground black pepper to taste
Optional: thin shavings of Pecorino Romano for garnish

Instructions

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

Place the sliced fennel in a bowl and toss with the lemon juice and a pinch of salt; let sit 5 minutes to lightly soften and brighten.
In a small bowl, whisk together the olive oil, reserved 1 teaspoon (5 ml) orange juice, honey, red pepper flakes, a pinch of salt, and several grinds of black pepper to make the dressing.
Add the chopped orange segments, olives, pine nuts, parsley, mint, and lemon zest to the fennel. Pour the dressing over and toss gently to combine. Taste and adjust seasoning with salt, pepper, or a touch more lemon if needed. Let marinate 10 minutes.
Arrange endive leaves on a platter. Spoon 1–2 tablespoons (15 to 30 ml) of the fennel–orange mixture into each leaf.
Finish with a light drizzle of olive oil and, if using, a few delicate shavings of Pecorino Romano. Serve chilled or at cool room temperature.

Place the sliced fennel in a bowl and toss with the lemon juice and a pinch of salt; let sit 5 minutes to lightly soften and brighten.
In a small bowl, whisk together the olive oil, reserved 1 teaspoon orange juice, honey, red pepper flakes, a pinch of salt, and several grinds of black pepper to make the dressing.
Add the chopped orange segments, olives, pine nuts, parsley, mint, and lemon zest to the fennel. Pour the dressing over and toss gently to combine. Taste and adjust seasoning with salt, pepper, or a touch more lemon if needed. Let marinate 10 minutes.
Arrange endive leaves on a platter. Spoon 1–2 tablespoons of the fennel–orange mixture into each leaf.
Finish with a light drizzle of olive oil and, if using, a few delicate shavings of Pecorino Romano. Serve chilled or at cool room temperature.