Fennel and Apple Salad in Belgian Endive Cups
Light, bright, and super crunchy, this fennel and apple salad is made bite-sized and the perfect healthy appetizer in Belgian endive cups. Or maybe they should be called Belgian endive spoons, as they remind me much more of crunchy, ever so slightly bitter, edible spoons. The salad is perfectly balanced with sweet, tart, crisp, apples, crunchy licorice-flavored fennel, nutty, toasted walnuts, savory chives, and a zesty creamy lemon dressing. If you’re looking for something light and flavorful, these endive cups are the perfect choice for your next summer potluck or get-together!
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Hosting or Attending a Vegan Summer Potluck
The extended sunlight in the summer, and the warm evenings really makes evening get togethers more appealing. Watching the sunset with beer (or your preferred drink), vegan nibbles, and good friends captures the essence of summer- maybe with a fire as the night goes on. Or as a group potluck on a warm summer afternoon. Either way, I’ve found that lots of summer get togethers are heavy on the burgers, and light on what I actually want to eat in the summer- something light. These fennel and apple salad bites are so crispy and light, you can eat a whole lot of them and feel no guilt at all. They are sure to be gobbled up in no time, and will become a great potluck favorite.
Looking for Vegan Appetizers? Try one of these!
- Chili Braised Tofu
- Delicata Rounds with Lemon and Miso Dipping Sauce
- Homemade Vegan Seaweed Crackers
- Ooey-Gooey Baked Vegan Jalapeño Poppers
- Spring Garlic Mustard & Dandelion Green Vegan Frittatas
What are Endives? And what is Fennel?
I first had endives at a family get together- similar to what was described above- but with a creamy cheese on each leaf. A single-digit aged vegetarian at the time, I was in love and ate far more of these little appetizers than was socially acceptable. Belgian endives have white, tender leaves with yellowish-greenish tips. They are slightly bitter (in a good way!) although the whiter they are, the less bitter they taste. Fascinatingly, these lettuce-like heads are actually grown underground in dark conditions, which is how they are able to keep that pale color and delicate flavors. Purple-leafed radicchio is actually just another variety of endive.
Large, white fennel bulbs are distinct in their licorice flavor and pale green stalks or fronds. It contains the same compound that is found in anise and star anise, but in a crunchy, white packaging. As an ingredient, fennel walks the line between sweet and savory. This apple and fennel salad is a good combination of the two, as all of the elements lend themselves well to a sweet and savory salad. The fronds (also used in this recipe) have a taste similar to parsley or dill.
How to Make Fennel and Apple Salad in Belgian Endive Cups
There are two main steps to this dish- firstly, creating the fennel and apple salad, and secondly, serving them in delicate Belgian endive cups. The salad is made by chopping the fennel bulb and the apples into small, matchstick-sized pieces, and mixing them with walnuts and chives. The creamy lemon dressing is made in a blender. It’s simple enough, and get’s it’s creamy texture from the addition of silken tofu. The endive leaves are then pealed apart, and to each leaf a large spoonful of crisp, dressed salad is added. If you’re serving a smaller quantity, you will likely have extra salad that can be refrigerated and eaten as a larger meal later. Once the endives are filled, you can serve or refrigerate for a couple hours before serving. Don’t let it linger too long though, as the leaves will start to wilt.
Fennel and Apple Salad in Belgian Endive Cups
Ingredients
- 1 large fennel (anise) bulb, 1/3 cup of fennel fronds
- 2 medium-sized apples
- A small handful of chives (around 20)
- ½ cup walnuts, chopped small
- 5-6 Belgian endives
- Juice of one large lemon
- 3 tbsp. olive oil
- 1 clove of garlic
- 1 tsp. whole grain mustard
- A pinch of salt and pepper
- 1/3 cup silken tofu
Instructions
- Chop the fennel bulb and the apples into matchstick sized pieces (you can peel the apples if you like, but I enjoy the color and texture the peels add). Place them in a large bowl. Chop the chives and the fennel fronds finely, and add to the bowl. In a small skillet toast the walnuts until fragrant, and add to the bowl. Toss, and set aside.
- Add the lemon juice, olive oil, garlic, and mustard to a blender. Blend until well incorporated. Add the silken tofu and blitz briefly. Season with salt and pepper to taste. Pour the dressing onto the salad, and mix so it is all coated in the dressing.
- Peel apart the leaves of the endives, and add a large scoop of the salad into each. Serve immediately, or chill until serving.
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Let’s hear from you…
- Do you remember your first endive experience? Or your first moment with fennel?
- What is your favorite type of summer gathering? What types of foods do you like to bring or eat at them?
Share your thoughts in the comments below!
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