Belgian endive salad cups on a plate.

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This recipe has become a summer favorite and while I serve it as a salad, I also serve it as both an appetizer and as a side dish with grilled protein at BBQs.  Belgian Endive Salad Cups with Corn, Avocado and Feta brings together the best of fresh produce and I’ve kept it super simple with a light dressing of olive oil and vinegar.  It couldn’t be easier to pull together.  In the summer, nothing makes me happier than pulling out all my salad recipes that use all the summer produce.  I’ll put out several salads, like this one and my blackberry chicken salad, compressed watermelon, feta & arugula salad and maybe my village Greek salad and let everyone pick.  Add my peach iced tea or a pitcher of Arnold Palmers and I have a summer party without even trying.

Let’s talk produce

Belgian Endive (Baby Endive)

Starting with the lettuce I’ve chosen for this dish, let’s talk about Belgian endive (baby endive).  I refer to this as the perfect lettuce cup.  It is firm enough, and crisp enough, to handle a filling and you can pick it up in your hands like a taco. Salad cups are a favorite of mine, so be sure to try my Greek Salad Cups recipe too. Finger food at its best.  The flavor of baby endive is mild so it makes the perfect blank canvas for the tasty fillings in this recipe.  While you certainly can use red endive, I prefer the smaller Belgian endive.  Red endive has much larger leaves and is much more bitter, so I haven’t used it here, but you certainly could.  Other endive substitute options that would work are baby gem lettuce leaves, baby romaine lettuce leaves and Bibb lettuce leaves.

MOST COMMON QUESTIONS AND ANSWERS ABOUT BELGIAN ENDIVE

Belgian endive is a small, cylindrical head of lettuce with pale yellow leaves and a slightly bitter taste. It’s a cultivated variety of chicory.
It’s grown in two stages: first in fields, then dug up and regrown in dark, indoor conditions, a process called “forced growing.”
It has a crisp texture and a slightly bitter, nutty flavor.
It can be eaten raw in salads, used as a dipper for appetizers, or cooked in various ways (grilled, braised, roasted).
Yes, it’s low in calories and a good source of fiber, vitamins A and C, and folate.
Keep it refrigerated, wrapped in paper towels and plastic, for up to 5 days.

Fresh Corn

For the corn, I use fresh ears of corn and I grill them on a grill pan or an outdoor grill.  This is fast and easy and takes just a couple of minutes.  You simply remove the husk and silks and throw it on the grill.  Just grill the corn on all sides until you get some nice grill marks then let the corn cool slightly until you can handle.  Then, using a sharp knife, remove the kernels from the cob and place in a bowl.  I season the corn after it has been cut off the cob.

ears of corn grilling on grill pan.

Avocado

I like to use ripe avocado that isn’t too soft.  I want it slightly firm so it holds up in the salad.  Just scoop out the flesh from the skin, dice and add to the bowl with the corn.  I’m in California so avocado is everywhere.  I’m fond of Hass avocado, but really haven’t met an avocado I didn’t like.

Garlic

Nothing is better than fresh garlic and you’ll use a rasp grater or grate plate to add as much as you like.  I used about 1/2 of a large clove.  This is not the place for granulated or powdered garlic or the minced garlic you get in the jar.  Use fresh.

ingredients in a bowl with garlic grater.

Fresh Herbs and Seasoning

Add your fresh thyme, salt and pepper, olive oil and vinegar and gently toss all the ingredients together.  If you had to, you could use dried thyme but this is all about the fresh ingredients, so go fresh thyme if you can.

Honestly, it doesn’t get easier.  I used a Prosecco wine vinegar but you could use a champagne vinegar or a plain white wine vinegar here too.  Be sure you taste and adjust the seasoning if needed.

You are now ready to assemble the Belgian endive salad cups.

all the filling ingredients in a bowl.

How to assemble your Belgian Endive Cups

  • Right now you have a bowl filled with grilled corn, avocado, garlic, thyme and a simple dressing.
  • Place the washed and dried, individual lettuce leaves on a plate.  Fill each one with some of the filling.  Sprinkle the crumbled feta over the top and finish with a little more fresh ground black pepper.  Just a warning, these are kind of addictive.  Make more than you think you’ll need.  Enjoy!
Belgian endive salad cups on a plate.

Did you like this recipe?  Be sure to leave a rating below and leave your comments.  How did it turn out?  Did you  make any substitutions?  Let me know.  If you are looking for other fun and delicious salad ideas, try these:

Prawn, Mango, Avocado Salad Stacks

Grape, Pear, and Pecan Salad

Italian Tortellini Pasta Salad

Baked Halloumi Cheese Salad

Jicama, Apple Carrot, and Shrimp Salad

Mexican Salad


Belgian endive salad cups on a plate.

Belgian Endive Salad Cups with Corn, Avocado and Feta

Belgian endive leaves are filled with grilled corn, avocado and feta for a light and flavorful appetizer or lunch.
5 from 2 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Soups & Salads
Cuisine General
Servings 2 Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients
 
 

  • 2 Ears fresh corn, shucked and silks removed
  • Cooking spray
  • 1 Head Belgian endive, separated into 8 individual leaves
  • 1 Tsp. Dried Thyme
  • 1 Small Avocado, halved, pitted and diced
  • 1/2 Garlic clove, grated on a rasp grater
  • 1 Tbsp. Olive oil
  • 2 Tbsp. Prosecco wine vinegar (or white wine vinegar) 
  • 1/4 Cup Low-fat feta cheese, crumbled
  • Kosher salt and freshly ground black pepper to taste

Instructions
 

  • Prepare an outdoor grill for indirect heat or spray a grill pan with cooking spray and heat over medium-high heat.
  • Place the corn on the low heat side of the grill over indirect heat. If cooking on a grill pan, place the corn right on the grill. Cook, turning occasionally until charred on all sides, about 5-10 minutes. Remove the corn to a cutting board and let cool slightly. Once you can handle, shave off the corn kernels and place in a bowl.
  • Add your chopped avocado, thyme and a large pinch of salt and several grinds of fresh black pepper. Grate the garlic over the top and gently stir into the mixture distributing evenly throughout the salad. Drizzle the olive oil and vinegar over the salad and gently toss to combine everything. Taste and adjust seasoning if needed.
  • Separate the leaves of Belgian endive and place on a plate. Fill each leave with equal amounts of the salad. Sprinkle the crumbled feta over the top of the lettuce cups and finish with more black pepper. Serve as a first course salad, or as a side salad or appetizer. Enjoy.

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Keyword appetizer, healthy choice, salad, starter
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