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Belgian Endive Bites with Salmon and Tuna Salad

Author: Roz

Ingredients

  • 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
  • 4 - 5 heads of Belgian endive
  • ½ cup slivered almonds
  • ½ cup pomegranate arils
  • 2 Tbsps. fresh Italian parsley finely minced
  • Your favorite Italian balsamic vinaigrette
  • Freshly cracked sea salt and black pepper
  • 2 - 3 cups baby lettuce leaves

Instructions

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