Delicate endive leaves are crowned with a sweet and satisfyingly crunchy topping that’s rich in fibre and antioxidants and packed full of texture and taste. The warm, earthy flavour of cumin brings out the bright, citrusy notes of orange and refreshing mint. A healthy spinoff of an age-old classic that is sure to please!
Handle with care
Belgian endive (also known as witloof chicory) is not lettuce, but a variety of chicory that’s perfect raw, baked, or braised. Slightly bitter in taste and grown in the dark to produce its pale colour, these delicate lettuce look-alikes should be handled with care, as they bruise easily and discolour quickly after cutting. Prepare endive right before use and avoid soaking leaves as this will make them more bitter tasting. Instead, lightly rinse leaves under cold water, or gently wipe with a damp towel. To store, wrap endive in moist paper towel and place in a glass container in the refrigerator away from ethylene-producing fruits.
This recipe was originally published in the December 2025 issue of alive magazine.
Mandarin and Mint Waldorf Endive Boats
Ingredients
- 1/2 cup (125 mL) Greek yogurt
- 1 tsp (5 mL) fresh lemon juice
- 1 tsp (5 mL) honey
- 1/2 tsp (2 mL) ground cumin
- 1/4 tsp (1 mL) mandarin orange zest
- 1/4 tsp (1 mL) sea salt
- 2 1/2 Tbsp (37 mL) finely chopped walnuts
- 1/2 cup (125 mL) finely diced celery
- 1/2 cup (125 mL) diced Pink Lady or Braeburn apple
- 1 Tbsp (15 mL) finely diced unsweetened dried cranberries
- 2 seedless mandarin oranges, segmented, white pith removed, and carefully cut into 3
- 2 tsp (10 mL) minced fresh mint
- 16 Belgian endive leaves
Directions
01
For dressing, in small bowl, whisk together yogurt, lemon juice, honey, cumin, orange zest, and sea salt. Cover and refrigerate for flavours to meld.
02
While dressing rests, in medium bowl, gently mix walnuts, celery, apple, cranberries, oranges, and mint. Be sure not to squish the orange segments as the extra juice will make the dressing runny.
03
Remove dressing from refrigerator and gently fold into salad mixture. Fill endive leaves and arrange on platter. Serve immediately.
Susan Rossit, RHN, is a holistic nutritionist, recipe developer, and food fanatic. If she’s not in her kitchen cooking it, she’s in her garden growing it. @ahealthylatitude
