Appetizer: United States – Citrus-Fennel Endive Bites with Pistachio and Mint
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.
2 small heads Belgian endive, leaves separated (20–24 leaves) 1 small fennel bulb, trimmed and very thinly shaved (about 1 cup (100 g)) 1 pink grapefruit, supremed, plus 2 tbsp (30 ml) reserved juice 2 tbsp (30 ml) extra-virgin olive oil 1 tsp (5 ml) fresh lemon juice 1 / 4 tsp (1.25 ml) honey (optional) 2 tbsp (30 ml) roasted unsalted pistachios, roughly chopped 6 fresh mint leaves, finely sliced 1 / 4 tsp (1.25 ml) flaky sea salt, plus more to taste Freshly ground black pepper to taste
Show original ingredient measurements
2 small heads Belgian endive, leaves separated (20–24 leaves) 1 small fennel bulb, trimmed and very thinly shaved (about 1 cup / 100 g) 1 pink grapefruit, supremed, plus 2 tbsp (30 ml) reserved juice 2 tbsp (30 ml) extra-virgin olive oil 1 tsp fresh lemon juice 1 / 4 tsp honey (optional) 2 tbsp roasted unsalted pistachios, roughly chopped 6 fresh mint leaves, finely sliced 1 / 4 tsp flaky sea salt, plus more to taste Freshly ground black pepper to taste
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
In a bowl, toss the shaved fennel with 1 tablespoon (15 ml) olive oil, the lemon juice, and a pinch of salt. Let sit 5 minutes to lightly soften. Supreme the grapefruit, cutting away peel and pith, then segment. Cut segments into bite-size pieces and reserve 2 tablespoons (30 ml) of the juice. Add mint, reserved grapefruit juice, remaining 1 tablespoon (15 ml) olive oil, and honey (if using) to the fennel. Season with flaky salt and black pepper to taste; toss gently. Arrange endive leaves on a platter. Spoon a small mound of the fennel mixture into each leaf and top with a few grapefruit pieces. Sprinkle with chopped pistachios and finish with a pinch of flaky salt and a crack of pepper. Serve immediately. For make-ahead, keep components separate and assemble just before serving.
Show original instructions
In a bowl, toss the shaved fennel with 1 tablespoon olive oil, the lemon juice, and a pinch of salt. Let sit 5 minutes to lightly soften. Supreme the grapefruit, cutting away peel and pith, then segment. Cut segments into bite-size pieces and reserve 2 tablespoons of the juice. Add mint, reserved grapefruit juice, remaining 1 tablespoon olive oil, and honey (if using) to the fennel. Season with flaky salt and black pepper to taste; toss gently. Arrange endive leaves on a platter. Spoon a small mound of the fennel mixture into each leaf and top with a few grapefruit pieces. Sprinkle with chopped pistachios and finish with a pinch of flaky salt and a crack of pepper. Serve immediately. For make-ahead, keep components separate and assemble just before serving.
Per serving | Servings: 4
Generated: 2026-11-05T19:33:41+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.