This salad makes a lovely appetizer or elegant buffet dish.
Recipe I
Ingredients
- 1 hard cooked egg, chopped
- 4 artichoke hearts, chopped
- 1 shallot, minced
- 2 Tbs mayonnaise
- ½ tsp salt
- ½ tsp black pepper, freshly ground
- 1 Tbs fresh basil, chopped
- ½ cup Gorgonzola cheese, crumbled
- 6 endive leaves, separated and cleaned
- 3 sprigs of parsley, chopped
Directions
- Combine the eggs, artichoke hearts, shallot, mayonnaise, salt, pepper, basil, and Gorgonzola cheese, mixing well.
- Cover and chill for at least 1 hour.
- Spread the endive leaves with cheese mixture.
- Sprinkle with parsley.
- Arrange on a serving dish.
Recipe II
Ingredients
- ½ cup Mozzarella cheese, shredded
- 3 granny smith apples
- 1 tsp lemon juice
- 2 Tbs mayonnaise
- ½ tsp salt
- ½ tsp black pepper, freshly ground
- 1 Tbs fresh basil, chopped
- ½ cup Gorgonzola cheese, crumbled
- ½ cup walnuts, toasted
- 6 endive leaves, separated and cleaned
- 3 sprigs of parsley, chopped
Directions
- Core the apples and cut into small cubes.
- Put the apples in a mixing bowl and add the lemon juice. Toss the apples to coat them with lemon juice.
- Add the Mozzarella cheese, Gorgonzola cheese, parsley, basil, and salt to the bowl. Mix together well.
- Chop the walnuts, but don't make the pieces too small. Add the walnuts to the cheese-apple mixture and mix in well.
- Cover and chill the cheese-apple mixture for at least 1 hour.
- Spread the endive leaves with cheese mixture.
- Arrange the leaves on a serving dish.
Note: Don’t fill the endive too soon before serving or the endive will loose its crispness.