Parmesan Walnut Endive Cups
Ingredients
1 clove
garlic, minced and mashed to a paste with ½ tsp. kosher salt
4 tsp.
mayonnaise
8 tsp.
Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department)
8 tsp.
Kowalski's Extra Virgin Olive Oil
1 cup
finely diced Kowalski's Parmesan Cheese
½ cup
finely diced celery
1 cup
finely chopped toasted walnuts
¼ cup
finely chopped fresh Italian parsley
30 leaves
Belgian endive, cleaned and trimmed
Directions
- Whisk together first 4 ingredients (through olive oil).
- Stir in cheese, celery, walnuts and parsley.
- Scoop salad evenly into endive leaves to serve as individual appetizers, or serve salad in a dip bowl with the endive leaves arranged around it for scooping.
