Name: Endive Boats with Fennel-Apple Filling
Ingredients: 3 Belgian endive; 1 fennel bulb; 1 large apple; 2 tablespoons lemon juice; 2 tablespoons tahini; 1 clove garlic; 1 tsp Dijon mustard; 1/3 cup silken tofu; 1 pinch each, salt and pepper

I made these for my “shindig” — the canape party that marked the end of my plant-based culinary course with Rouxbe. I love them because they are

fresh
crisp
quick to make
pretty
different
yummy
fun to eat

Print Recipe

Endive Boats with Fennel-Apple Filling

Course: Appetizer, Side Dish

Cuisine: Vegan

Servings: bites

Ingredients

3 Belgian endive
1 fennel bulb
1 large apple
2 tablespoons lemon juice
2 tablespoons tahini
1 clove garlic
1 tsp Dijon mustard
1/3 cup silken tofu
1 pinch each, salt and pepper

Instructions

Put the lemon juice, garlic, tahini, and mustard into a food processor or blender. Blend until well incorporated.
Add the silken tofu and blend briefly. Add salt and pepper to taste.
Chop the fennel bulb and the apple into small dice. Pour the dressing over them.
Peel the leaves of the endive apart. Place a spoonful of the salad in each.
If not serving immediately, refrigerate.