Chicory or Endive Cups Recipe

Name: Chicory or Endive Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Endives; 2- 1/2 ounces, weight Gorgonzola Cheese; 1 whole Avocado; 8 whole Walnuts; 1 teaspoon Dijon Mustard; 2 Tablespoons White Wine Vinegar; 1 pinch Salt; 1 pinch Black Pepper; 3 Tablespoons Olive Oil; 2 Tablespoons Walnut Oil

Servings: persons

2 whole Endives
2- 1/2 ounces, weight Gorgonzola Cheese
1 whole Avocado
8 whole Walnuts
1 teaspoon Dijon Mustard
2 Tablespoons White Wine Vinegar
1 pinch Salt
1 pinch Black Pepper
3 Tablespoons Olive Oil
2 Tablespoons Walnut Oil

1
Seperate the endive/chicory leaves and douse them in ice cold water for a few minutes.
2
This makes them more crispy.
3
Dry them neatly and transfer on a plate.
4
Scatter some cheese, diced avocado and crushed walnuts on each leaf.
5
Whisk the mustard with vinegar, season with salt and pepper and slowly add both oils until the the vinaigrette is emulsified.
6
Spoon the vinaigrette over the chicory (endive) cups and serve!

1667

kcal

Calories

163

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 whole Endives, 2- 1/2 ounces, weight Gorgonzola Cheese, 1 whole Avocado, 8 whole Walnuts, and more.

Yes, Chicory or Endive Cups falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicory or Endive Cups

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