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  • 4 endive bulbs
  • 1 green apple
  • 2 tablespoons tangerine juice (juice of 1 tangerine)
  • 1 tablespoon olive oil
  • 2 tablespoons golden California raisins
  • 2 tablespoons toasted sunflower seeds
  • Pinch black pepper
  • 1/4 teaspoon salt
  • 1 tangerine, peeled and cut into segments


  1. Slice 2 endive bulbs thinly reserve the other 2 bulbs for serving. Slice green apple into matchstick size pieces. Toss in a bowl with tangerine segments, golden California raisins and sunflower seeds.
  2. In a small bowl, combine tangerine juice, olive oil, salt and pepper. Whisk together and add to endive mix. Chill 4 hours or overnight.
  3. Trim  ends of the remaining 2 endive bulbs and peel off outer layers to remove leaves. Fill endive leaves with salad mixture and serve.
Recipe by Alysa Bajenaru from Inspired RD

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The recipe was originally published as Spring Endive Salad Bites on

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