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Belgian Endive Bites with Salmon and Tuna Salad

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  • Author: Roz
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


Units Scale

  • 1 large can red salmon, drained well
  • 1 large can good quality white tuna, drained well
  • 1 bunch green onions, sliced very thin or chopped
  • 45 heads of Belgian endive
  • 1/2 cup slivered almonds
  • 1/2 cup pomegranate arils
  • 2 Tbsps. fresh Italian parsley, finely minced
  • Your favorite Italian balsamic vinaigrette
  • Freshly cracked sea salt and black pepper
  • 23 cups baby lettuce leaves


  1. In two separate small mixing bowls, blend 2 tablespoons of vinaigrette into the salmon and into the tuna (separately).
  2. If necessary, add more vinaigrette to your desired taste.
  3. Mix in the green onions.
  4. Add salt and pepper to taste.
  5. Lay a bed of baby lettuce on a platter.
  6. Cut off the ends of the Belgian endive and gently pull off the leaves in one piece, untorn.
  7. Alternating the leaves, fill with the salmon and tuna salads.
  8. Lay on top of the lettuce bed.
  9. Sprinkle pomegranate arils, slivered almonds, and minced Italian parsley on each Belgian endive ‘bite’ of salmon and tuna salad.
  10. In a nice server, have extra vinaigrette available for guests.
  11. ENJOY!

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