Description
A refreshing and elegant appetizer featuring crisp endive spears filled with a creamy celery root remoulade, complemented by tart cranberries and crunchy pepitas. This dish offers a delightful combination of textures and flavors, perfect for a light snack or a starter for any occasion.
Ingredients
Celery Root Remoulade
- 1 medium-sized celery root (grated or cut thinly on a mandoline)
- 2 tbsp mayonnaise (vegan mayonnaise, or your favourite brand)
- 1 tbsp Dijon mustard
- 1/4 cup dried cranberries
- 2 tbsps pepitas (pumpkin seeds) + more for scattering
- 1 tsp white wine vinegar
- Salt + pepper to taste
Endive Spears
- 1 lb endive spears
Instructions
- Prepare the Remoulade: In a bowl, combine the grated or thinly sliced celery root with mayonnaise, Dijon mustard, dried cranberries, pepitas, white wine vinegar, salt, and pepper. Mix thoroughly to ensure all ingredients are evenly incorporated. Let this mixture marinate in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Prepare the Endive Spear Leaves: Separate the endive head into individual leaves or spears carefully, ensuring they remain whole and intact as they will serve as edible vessels for the remoulade filling.
- Fill and Arrange: Spoon approximately one teaspoon of the celery root remoulade into the base of each endive leaf. Arrange the filled leaves on a large serving platter. Scatter additional pepitas and dried cranberries over the top for extra crunch and color, enhancing both presentation and flavor.
- Serve and Store: Serve immediately as a fresh appetizer or for a casual gathering, present the endive leaves and remoulade separately allowing guests to scoop their own. The remoulade will keep refrigerated for up to one week, and the endive spears can be stored longer if kept fresh.
Notes
- For a vegan version, use vegan mayonnaise and ensure pepitas are not roasted with animal fats.
- The celery root can be grated by hand or using a mandoline for uniform thin slices, which aids in texture and flavor absorption.
- Adjust the seasoning with salt and pepper according to taste before serving.
- Make the remoulade ahead of time to deepen the flavor; it improves with resting.
- Serve chilled for the best refreshing taste and crisp texture.
