The Recipes

Endive with Red Pepper and Nut Relish

This was also lovely as a spread on toasts, but I had a gluten-intolerant friend at the dinner, so I was avoiding bread.  I actually found it more pleasurable on the endive and a little lighter, as well.  Surprisingly, almost everyone went for the endive first.

Endive with Red Pepper and Nut Relish


- 1/2 c. walnuts
- 1/2 c. pecans
- 1 lemon, juiced and zested
- 1 raosted red bell pepper, stem, seeds and ribs removed and roughly chopped
- 1 T. honey
- handful of cilantro and chives
- 2 heads of endive
- toasted bread for serving (optional)
- salt
- pepper

Toast the walnuts and pecans in a dry skillet.  They will become fragrant when ready; approximately 3-4 minutes.  Combine the nuts with all of the other ingredients in a food processor.  Pulse to combine.  Drizzle in a bit of olive oil as needed and season with salt and pepper to taste.  Scoop a T. of the mix onto each leave of endive and serve.