Endive with Arugula Tabbouleh

Photo: William Dickey; Styling: Mary Lyn Hill

Yield: 6 servings or 15 appetizer servings
Recipe from Southern Living

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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


  1. 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.
  2. Arrange 5 endive leaves around the edges of 6 stemmed martini-type glasses. Spoon tabbouleh into glasses, and garnish, if desired.
  3. For Endive With Arugula Tabbouleh Appetizers, spoon tabbouleh into endive leaves.
  4. Note: For tabbouleh mix we used Near East tabbouleh salad mix.
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