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The Endive Scoop

Appears in

#41The Silver Palate Cookbook
The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About
Individual leaves of Belgian endive make natural edible scoops for some of the thicker mixtures we serve as finger food. Past successful combinations include Salmon Mousse, Green Herb Dipping Sauce, and Taramasalata. We prefer the milder, more tender inner leaves, and love to surround a small bowl of our chosen dip with a pale green sunburst of endive.

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