Endive with Arugula Tabbouleh

Southern Living
Endive with Arugula Tabbouleh Recipe
Photo: William Dickey; Styling: Mary Lyn Hill
6 servings or 15 appetizer servings


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1 (5.25-ounce) box tabbouleh mix
1 cup boiling water
1/2 cup firmly packed minced arugula
1/2 cup firmly packed minced fresh parsley
3 tablespoons chopped fresh mint
2 garlic cloves, minced
6 plum tomatoes, peeled, seeded, and chopped
1/4 cup olive oil
1/4 cup lemon juice
1 teaspoon salt
1/2 teaspoon pepper
30 Belgian endive leaves
Garnish: fresh chives


Stir together tabbouleh, spice packet, and 1 cup boiling water; let stand 30 minutes. Stir in arugula and next 8 ingredients. Cover and chill 1 hour.

Arrange 5 endive leaves around the edges of 6 stemmed martini-type glasses. Spoon tabbouleh into glasses, and garnish, if desired.

For Endive With Arugula Tabbouleh Appetizers, spoon tabbouleh into endive leaves.

Note: For tabbouleh mix we used Near East tabbouleh salad mix.

Created date

December 1999