Parmesan Walnut Endive Cups
Ingredients
2 tbsp.
Kowalski's Freshly Squeezed Lemon Juice (from the Produce Juice Case)
2 tbsp.
Kowalski's Extra Virgin Olive Oil
4 tsp.
mayonnaise
1 clove
garlic, minced and mashed into a paste with ½ tsp. kosher salt
1 cup
finely diced Kowalski's Parmesan Cheese
1 cup
finely chopped toasted walnuts, plus more for garnish
½ cup
finely diced celery
¼ cup
finely chopped fresh Italian parsley, plus more for garnish
30 leaves
Belgian endive, cleaned and trimmed
- balsamic glaze (such as Cucina Viva brand), for garnish (optional)
Directions
- Whisk together first 4 ingredients (through garlic paste); stir in cheese, walnuts, celery and parsley.
- Scoop salad evenly into endive leaves; drizzle with balsamic glaze and garnish with walnuts and parsley. Alternatively, salad may be served in a dip bowl with endive leaves arranged around it for scooping.
