A client recently requested that I make my spring rolls for a party, but the event had been moved up a day, so I did not have enough time to make them. Instead, I created this salsa recipe and served it on endive petals. (Also, the event was scheduled for the day after I ran three legs of Ragnar, a 190-mile relay race from Blaine to Langley.)
I like the way this dish looks on a plate, and the way the crisp, slightly bitter taste of the endive complements the sweetness of the mango in the salsa.
Endive with Mango Salsa
Makes 2½–3 cups
1 mango (preferably a champagne or honey mango)
1/2 medium-sized jicama
1 jalapeno, seeds and ribs removed
1/4 red onion
1/2 cup cilantro, minced
1 lime, juiced
4-6 heads endive
1. Finely chop mango, jicama, jalapeno, and red onion.
3. Separate individual endive petals from each head, and cut off the ends.
Tip: While at the market or grocery store, look for tight endive heads that are not wilted and do not have brown spots on them.
4. About 30 minutes before serving, spoon 1-2 tablespoons of salsa mixture into each endive petal and arrange on a platter.
Note: You can serve any leftover salsa with tortilla chips the next day—or the day after. The salsa should keep well in the refrigerator for up to a week.