Endive Boats with Fennel-Apple Filling
Servings: 0 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.