Endive salad cups with remoulade and nut sprinkle

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.

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