Jennifer Causey
Active Time
20 Mins
Total Time
20 Mins
Yield
Serves 12 (serving size: 2 salad boats)

This recipe captures all of the bright, fresh appeal of a salad in a pretty, portable bite. Sturdy endive leaves have a nice cup shape for filling; you also could use Little Gem or small Bibb lettuce leaves. To get a head start, make the filling (minus the pears) up to a day in advance. About an hour before guests arrive, gently stir in the pear and fill the leaves.

How to Make It

Step 1

Whisk together yogurt, olive oil, honey, lemon zest and juice, salt, and pepper in a large bowl. Add pears, chickpeas, celery, parsley, and onion; stir gently to coat.

Step 2

Spoon mixture evenly into endive leaves. Arrange on a serving platter, and top evenly with almonds.

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