Witlof Cups with Walnut Tabouleh


Preparation info

  • Difficulty


  • Makes: about

    16 cups

Appears in

Easy Vegan

Easy Vegan

By Sue Quinn

Published 2015

  • About

These chic little bites make perfect finger food as Mother Nature has provided her own edible crockery. The key to the success of this tabouleh is to chop everything very finely so the flavours really intermingle.

PREPARATION: 30 minutes


  • 100 g ( oz) walnuts
  • sea salt flakes
  • 1 handful flat-leaf (Italian) parsley, finely chopped
  • 1 handful mint, finely chopped
  • 50 g ( oz/ cup) finely chopped red onion
  • 30 g (1 oz) dried goji berries or chopped dried cranberries
  • 1 red apple
  • freshly ground black pepper
  • about 16 witlof (chicory) leaves

For the Dressing

  • 60 ml (2 fl oz/¼ cup) lemon juice
  • 125 ml (4 fl oz/½ cup) olive oil
  • 2 teaspoons agave nectar, or more to taste
  • sea salt flakes
  • freshly ground black pepper


Toast the walnuts in a dry frying pan until fragrant, about 3 minutes. Transfer to a mortar, add a pinch of salt and pound to a coarse rubble. Set aside.

Whisk together the dressing ingredients.

Combine the parsley, mint, onion, dried fruit and walnuts in a salad bowl. Core and dice the apple very small and add to the bowl. Add the dressing a tablespoonful at a time, tossing between each addition. Stop when everything is coated – you might not need it all. Taste for seasoning and add more salt and pepper if necessary.

Arrange the witlof leaves on a platter and serve with 1 or 2 teaspoons of the tabouleh spooned into each one.