Photo: Kowalski’s Markets
This Best of Woodbury issue is worth celebrating. If you’re in the market for a party this season, you might be looking for a “best of” bite for such an occasion. This particular recipe wins for its balance of crunchy, creamy and crispy textures and combination of sweet, nutty and fresh flavors. It’s also a great gluten-free alternative to crackers and cheese that will have your guests celebrating your good taste.
Parmesan Walnut Endive Cups
Makes 30
- 1 clove garlic, minced and mashed to a paste with ½ tsp. kosher salt
- 4 tsp. mayonnaise
- 2 Tbsp. lemon juice
- 2 Tbsp. extra virgin olive oil
- 1 cup Parmesan cheese, finely diced
- ½ cup celery, finely diced
- 1 cup toasted walnuts, plus more for garnish, finely chopped
- ¼ cup fresh Italian parsley, plus more for garnish, finely chopped
- 30 leaves Belgian endives, cleaned and trimmed
- balsamic glaze, for garnish (optional)
Whisk together first four ingredients; stir in cheese, celery, walnuts and parsley. Divide salad evenly onto endive leaves; drizzle with balsamic glaze and garnish with walnuts and parsley. Alternatively, the salad may be served in a dip bowl with the endive leaves arranged around it for scooping.
Rachael Perron is the culinary and branding director for Kowalski’s Markets, where she specializes in product development and selection, culinary education and communications. Taste more at kowalskis.com.
