Endive Salad with Green Mandarin Dressing

Endive Salad with Green Mandarin Dressing

Endive leaves filled with shrimp and crisp vegetables, finished with green mandarin dressing. Ingredients for two to three servings.

Endive leaves filled with shrimp and crisp vegetables, finished with green mandarin dressing. Ingredients for two to three servings.

Tips

Replace shrimp with smoked salmon or grilled chicken. Add 1 tsp Dijon mustard to the dressing for a sharper flavor. Serve the filled leaves in cocktail glasses or on a platter as finger food.

Endive Salad with Green Mandarin Dressing Recipe

Servings: 2–3 servings

Ingredients

  • 8–10 endive leaves, washed and dried
  • 8–10 shrimp
  • 4–5 cherry tomatoes, finely chopped
  • ¼ red pepper and ¼ yellow pepper, finely chopped
  • A handful of cress or baby leaves
  • Edible flowers, optional
  • 2 tbsp KOTSAM Green Mandarin for the dressing
  • 2 tbsp extra virgin olive oil
  • 1 tsp lemon juice
  • Salt and freshly ground pepper

Method

  • Separate the endive leaves, place briefly in cold water, then dry and arrange on a plate.
  • Briefly boil the shrimp in salted water for 1–2 minutes, until cooked, then chill quickly and peel. Place one shrimp in each leaf.
  • Add chopped peppers, tomatoes and cress or baby leaves.
  • Mix KOTSAM Green Mandarin, olive oil, lemon juice, salt and pepper into a smooth dressing. Add chopped mandarin pieces from the concentrate if desired.
  • Serve the dressing separately or drizzle over the leaves just before serving. Decorate with edible flowers if desired.

Products used

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