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Endive with Walnut and Parmesan Salad picture

Endive with Walnut and Parmesan Salad

For an easy cold appetizer that you can make mostly in advance, it’s hard to beat this elegant and tasty endive dish. Just make sure to cut everything small for easy nibbling.

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  • 1 small clove garlic, minced
  • 1/2 teaspoon salt
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon mayonnaise
  • 4 ounces Parmesan cheese (preferably Parmigiano-Reggiano), cut into very small dice (about 1/8-inch cubes)
  • 1/2 cup finely diced celery (about 1/8-inch cubes)
  • 5 Belgian endives, green or red
  • 1 cup walnuts, finely chopped
  • 1/4 cup flat-leaf (Italian) parsley leaves, finely chopped

Makes about 30

  1. In a bowl, whisk together the garlic, salt, lemon juice, olive oil and mayonnaise.  Stir in the Parmesan and celery. (This part of the salad may be made up to 24 hours in advance; cover and chill until ready to serve.)
  2. Trim the root end of the endives and separate the leaves. (Can be done up to 24 hours in advance; wrap in damp paper towels, place in a plastic bag, and chill until ready to serve.)
  3. Just before serving, stir the walnuts and parsley into the salad mixture.
  4. Spoon about 1 tablespoon of the salad onto the wide end of each endive leaf.  Arrange the filled leaves on a platter and serve.

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