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Appetizer
If you aren’t a fan of feta, use finely diced parmesan instead in these tasty canapes. Or if you prefer to omit the cheese altogether, substitute finely diced red bell pepper. Pomegranate molasses adds a lovely sweet-sour spark to this dish. It is sold at Middle Eastern markets and many natural food stores. If it is unavailable, substitute balsamic vinegar.
2 cups coarsely chopped fresh Italian parsley
1 cup coarsely chopped pitted green olives
2 green onions, thinly sliced (including half of dark green stalks)
¼ cup toasted walnut pieces, coarsely chopped (see cook’s note)
¼ cup crumbled feta cheese
2 teaspoons fresh lemon juice
1 teaspoon pomegranate molasses or balsamic vinegar
Salt
Freshly ground black pepper
2 teaspoons extra-virgin olive oil
24 endive leaves (to fill)
¼ cup Pomegranate Arils
In a medium bowl, combine the parsley, olives, onions, walnuts, and feta. Toss.
In a small bowl or glass measuring cup with a handle, stir together the juice and molasses and season with salt and pepper. Whisk in the oil. Taste and adjust the seasoning. Pour the dressing over the onion-parsley mixture; toss.
Arrange the endive leaves on a large platter, preferably round, placing them like the spokes of a wheel, with the pointed ends facing the edge of the plate. Fill the leaves half full with the parsley mixture. If desired, scatter the pomegranate arils on top and serve.
To toast walnut pieces, place them in a single layer on a rimmed baking sheet. Bake in a 350-degree-F oven for 3 to 4 minutes, or until lightly browned. Watch carefully because nuts can burn easily. Let them cool before coarsely chopping and using in the salad.
*Photo by Angie Cao
