Ingredients
- 1 apple, cored and diced (I used Fuji)
- 1 Tbsp. fresh lemon juice
- 1 cup chopped cooked chicken (optional)
- 2 ribs celery, diced
- 4 oz. gorgonzla or blue cheese, crumbled
- 5 Tbsp. mayo
- 1/2 tsp. rosemary powder (or 1 Tbsp. finely chopped fresh rosemary)
- pinch of salt and freshly-ground black pepper
- 3 Belgian endives, leaves separated
- 1/2 toasted pecans, chopped
Method
In
a medium mixing bowl, toss apples with lemon juice until well-coated.
Add in chicken, celery, cheese, mayo, and rosemary, and stir until
combined. Season with salt and pepper to taste.
Scoop
your desired size of serving into one endive leaf, then sprinkle it
with toasted pecans. Repeat with remaining salad and endive leaves.
Serve immediately or refrigerate.
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