Endive Scoops

I've had these endive scoops sitting in my refrigerator for a bit. I bought them without knowing what they tasted like, and avoided them because I didn't know what they tasted like. Turns out I had no reason to worry, because they just taste like mostly nothing and maybe a little like lettuce. The individual endive "petals" peel beautifully and are the perfect size and shape for appetizers. They're nicely curved so stuff doesn't fall out, and they add just the right amount of crispiness that you could want from a stuffing holder thing. I couldn't think of anything else to make for lunch, so I made a full meal out of these no-cook endive scoops.


2 endive (pods? what are these endive units called, anyway?)

1/4 cup sweet corn kernels

Handful of crushed honey roasted peanuts

Juice of 1/2 a lime

1/4 cup shredded mozzarella

Drizzles of Sriracha sauce

1 tsp chopped chives, for garnish

1/2 tsp rustic Italian seasoning




Wash and peel the endive petals. Arrange them on a plate and season with salt, pepper, and rustic Italian seasoning. Fill the pods with corn and honey roasted peanuts, then squeeze on fresh lime juice. Drizzle Sriracha sauce on top, add shredded mozzarella, and finish with chives. So simple, so fast, and soooo delicious.