Parmesan-Walnut Salad in Endive Leaves

from The Gourmet Cookbook

via Mary Lonergan

makes 12 to 15 appetizer servings

1 small garlic clove

1/2 teaspoon salt 

1 tablespoon mayonnaise 

2 tablespoons fresh lemon juice

2 tablespoons olive oil 

1 6-ounce piece of Parmigiano-Reggiano, sliced and cut into 1/8-inch dice

1/2 cup celery, cut into 1/8-inch dice

1 cup (3 1/2 ounces) walnuts, lightly toasted and chopped

1/4 cup finely chopped fresh flat-leaf (Italian) parsley

5 or 6 Belgian endives, trimmed and leaves separated 

Using a large knife, mince and mash garlic into a paste with the salt. Whisk together garlic paste, mayonnaise, lemon juice, and oil in a medium bowl. Stir in cheese and celery. Then stir in walnuts, parsley, and salt to taste. Refrigerate, covered, for at least 3 hours to allow flavors to develop.

Mound about 1 heaping teaspoon of the salad onto the wide end of each endive leaf.

I usually arrange the endive on a bed of parsley and garnish with tiny tomatoes. If you have too much filling, refrigerate and use it the next day. The flavors remain really good.