Endive Boats with Grapefruit and Walnuts
This elegant appetizer is a cinch to prepare and showcases spring’s bitter, punchy flavour profile. Pungent endive, puckery grapefruit, and earthy walnuts create a unique and sophisticated snack experience. This comes together quickly and is best made right before serving.
1 large red grapefruit, peeled, segmented, and cut into small pieces 2 tsp (10 mL) extra-virgin olive oil 1/4 tsp (1 mL) sea salt 1/4 tsp (1 mL) ground black pepper 2 heads endive, bottoms cut off and leaves removed 1/2 cup (125 mL) toasted walnut halves, roughly chopped
In medium bowl, toss grapefruit pieces with oil, salt, and pepper. Set aside.
Line large platter with endive leaves, scoop side up. Add few pieces of grapefruit to these “boats” and top with chopped walnuts. Serve immediately.
Serves 6.
Each serving contains: 93 calories; 2 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 5 g total carbohydrates (3 g sugars, 2 g fibre); 98 mg sodium
source: "Early Spring Produce", alive #389, March 2015
Endive Boats with Grapefruit and Walnuts
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
