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Ridiculously simple, but tasty and attractive enough to serve as a buffet plate, an appetizer salad, or a pass-around cocktail party tid-bit. Unlike many such offerings, its also light and not too filling - its always a relief to see things like this in amongst the great piles of rich and fatty party food.

12 filled leaves (3 to 4 servings)
20 minutes prep time


Make the Dressing:
1/4 cup mayonnaise (light is fine)
1/4 cup buttermilk or yogurt

a pinch of salt & black pepper to taste
1 tablespoon lemon juice

Whisk these ingredients together in a bowl.

Make the Salad:
125 grams (1/4 pound) button mushrooms
1/3 cup dried tomatoes, chopped
2 tablespoons pumpkin or sunflower seeds (optional)

1 large head Belgian endive

Clean and trim the mushrooms, and chop them fairly finely. Chop the dried tomatoes, and put them in a small pot with water just enough to cover. Bring to a boil, then cover and let rest for 5 minutes. Drain well.

Mix the mushrooms, tomatoes and seeds into the dressing.

Separate the endive leaves, discarding the too-small ones at the core. (Chop the core and add it to your next regular tossed green salad.) Lay the ones large enough to fill out on a plate, and divide the salad amongst them.




Last year at this time I made Bocadito Elena Ruz.