Endive salad cups with remoulade and nut sprinkle

Creamy meets crispy with this posh salad.

Less than 30 minutes

Makes 12-15

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Ingredients:

Remoulade:

  • Handful fresh parsley, chopped + extra for serving
  • ½ small red onion, finely chopped
  • 2 small gherkins, chopped
  • 1 Tbsp (15ml) capers, chopped
  • Juice (30ml) and grated peel of ½ lemon
  • 3 Tbsp (45ml) double cream plain yoghurt
  • 1 Tbsp (15ml) tangy mayonnaise
  • Salt and milled pepper

 

Salad cups:

  • 4-6 red endives, leaves separated
  • 1-2 Granny Smith apples, cored and sliced
  • 2 stalks celery, sliced
  • 1 wedge (120g) blue cheese
  • 1 packet (100g) pecan nuts, toasted and chopped

 

Method

  1. Combine remoulade ingredients and spoon into endive leaves.
  2. Arrange leaves on a platter and top each cup with apple, celery and blue cheese.
  3. Serve sprinkled with nuts, extra parsley and black pepper.

 

Browse more festive recipes here.

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