- 3 to 4 Belgian Endive
- 1 c walnuts, chopped and toasted
- 1 c parmesan cheese, coarsely grated
- 1 clove garlic, crushed
- 1/2 t salt
- 1 T mayonnaise
- 2 T olive oil
- 2 T lemon juice
- 1/4 c fresh parsley, chopped
- 1/2 c celery, finely chopped
Separate and wash Belgian endive. Toast chopped walnuts in a skillet with a small amount of margarine on medium low heat, stir frequently, watch closely. Mix cooled walnuts, cheese, garlic, salt, mayonnaise, olive oil, lemon juice, parsley and celery.
Arrange leaves like a mum on a round plate (larger leaves to the outside) and then fill each leaf with a bit of the mix or consider a bowl of leaves and a bowl of mix for each person to serve themselves.