Leaf Bed: Endive with Citrus Salad

From More Magazine.

Sparkling cocktails, created by Kim Haasarud, Maria Hunt, andGina Chersevani,  and killer apps, created by Monica Bhide.

Make your holiday party elegant and effortlessly effervescent.


Leaf Bed: Endive with Citrus Salad

Each sturdy, bite-size endive leaf holds a spoonful of sliced blood orange and sliced grapefruit.

Red radishes deliver crunch and a peppery tang. The salad’s fresh, bright flavors come together in a lemony dressing spiced with jalapeño and mint.

Makes 24 appetizers

1 small grapefruit

1 small blood or navel orange

2 small red radishes, trimmed and diced

1 small jalapeño pepper, seeded and minced

2 tablespoons finely chopped mint leaves

2 tablespoons lemon juice

Pinch of salt

1 tablespoon honey

24 large, sturdy endive leaves

1. Supreme the citrus: Remove the grapefruit and orange peels. With a small sharp paring knife, segment the fruit, leaving behind the inner membrane. Cut each segment into 6 pieces, and place in a bowl.

2. Add the remaining ingredients except the honey and endive. Mix well. Cover, and refrigerate for about 2 hours to allow the flavors to blend. Before serving, allow the mixture to come to room temperature. Drain off the juice. Warm the honey slightly (for a few seconds in the microwave) so that it’s runny, and stir it into the salad. Taste, and adjust the salt.

3. Arrange the endive leaves on a platter. Using a teaspoon, evenly divide the salad among the leaves. (Each leaf should get a generous teaspoonful.)

FIRST PUBLISHED NOVEMBER 2010


California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com

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