Endive Boats Green Olive Parsley Walnut Salad
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2 c fresh Italian parsley – coarsely chopped
1 c pitted green olives – coarsely chopped
2 green onions – thinly sliced (including half of dark-green stalks)
1/4 c toasted walnut pieces – coarsely chopped (see cook’s notes)
1/4 c feta cheese – crumbled (or substitute parmesan)
2 t fresh lemon juice
1 t pomegranate molasses or balsamic vinegar
Salt & freshly ground black pepper
2 T extra-virgin olive oil
24 endive leaves
Optional garnish: 1/4 C Pomegranate arils (seeds)
- In a medium bowl, combine the parsley, olives, onions, walnuts, and feta. Toss.
- In a small bowl or glass measuring cup with a handle, stir together the juice and molasses and season with salt and pepper. Whisk in the oil. Taste and adjust the seasoning. Pour the dressing over the onion-parsley mixture; toss.
- Arrange the endive leaves on a large platter, preferably round, placing them like the spokes of a wheel, with the pointed ends facing the edge of the plate. Fill the leaves half full with the parsley mixture. If desired, scatter the pomegranate arils on top and serve.
- *Cook’s notes: To toast walnut pieces, place them in a single layer on a rimmed baking sheet. Bake in a 350-degree oven for 3 to 4 minutes, or until lightly browned. Watch carefully because nuts burn easily. Let them cool before coarsely chopping and using in the salad.