Appetizer: United States – Minted Pea Endive Boats with Lemon Zest and Toasted Almonds
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
2 small heads Belgian endive, leaves separated (18–20 leaves) 1 cup (150 g) frozen peas, thawed 2 tbsp (30 ml) plain Greek yogurt or crème fraîche 2 tbsp (30 ml) extra-virgin olive oil, plus more for finishing 1 tbsp (15 ml) fresh lemon juice 1 tsp (5 ml) finely grated lemon zest, plus extra for garnish 2 tbsp (8 g) fresh mint leaves, chopped 1 small shallot, finely minced (optional) 2 tbsp (14 g) sliced almonds, toasted and roughly chopped Sea salt to taste Freshly ground black pepper to taste
Show original ingredient measurements
2 small heads Belgian endive, leaves separated (18–20 leaves) 1 cup (150 g) frozen peas, thawed 2 tbsp (30 ml) plain Greek yogurt or crème fraîche 2 tbsp (30 ml) extra-virgin olive oil, plus more for finishing 1 tbsp (15 ml) fresh lemon juice 1 tsp finely grated lemon zest, plus extra for garnish 2 tbsp (8 g) fresh mint leaves, chopped 1 small shallot, finely minced (optional) 2 tbsp (14 g) sliced almonds, toasted and roughly chopped Sea salt to taste Freshly ground black pepper to taste
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
Toast the almonds in a dry skillet over medium heat until golden and fragrant, 2–3 minutes; cool and roughly chop. In a food processor (or with an immersion blender), pulse peas, yogurt, 2 tablespoons (30 ml) olive oil, lemon juice, lemon zest, half the mint, and shallot (if using) until mostly smooth with a little texture. Season with salt and pepper to taste. Separate and trim endive leaves; arrange them like small boats on a platter. Spoon or pipe a heaping teaspoon of the pea mixture into each leaf. Top with remaining mint, toasted almonds, a light drizzle of olive oil, and a pinch of lemon zest. Finish with a crack of black pepper and a small pinch of sea salt. Serve chilled or at cool room temperature.
Show original instructions
Toast the almonds in a dry skillet over medium heat until golden and fragrant, 2–3 minutes; cool and roughly chop. In a food processor (or with an immersion blender), pulse peas, yogurt, 2 tablespoons olive oil, lemon juice, lemon zest, half the mint, and shallot (if using) until mostly smooth with a little texture. Season with salt and pepper to taste. Separate and trim endive leaves; arrange them like small boats on a platter. Spoon or pipe a heaping teaspoon of the pea mixture into each leaf. Top with remaining mint, toasted almonds, a light drizzle of olive oil, and a pinch of lemon zest. Finish with a crack of black pepper and a small pinch of sea salt. Serve chilled or at cool room temperature.
Per serving | Servings: 6
Generated: 2026-11-05T19:34:26+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.