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Tapenade Endive Boats

Tapenade Endive Boats
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Prep Time: 10 min Serves: 10
Cooking Time: 0 min Yield: 10 servings
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Belgian endive is a member of the chicory family, related to frisee and radicchio. A single serving has more than two times the recommended daily allowance of vitamin A as well as about 25 percent of the calcium and iron you need in a day. Since these nutrients are available when it’s raw, and because it loses its crunch when cooked, Belgian endive is better eaten raw. (Paleo, vegan, gluten-free)



1. Pull the leaves off the heads of endive
2. Pulse all the ingredients (except endive) in a food processor until a finely chunky texture is achieved.
3. Scoop two tablespoons of the tapenade mixture into each endive leaf “boat.”

NOTE: This makes a great appetizer because individual leaves can serve as little boats for presentation and/or dipping. These can be stuffed with nearly any dip; olive tapenade is my favorite because the richness of olives pairs perfectly with the slight bitterness of Belgian endive.


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