Paleo Endive Boats with Bacon

Total time25 min

Prep time15 min

Cook time10 min

4.5

(30)

Crispy bacon, sweet apple, and toasted walnuts piled into cool, slightly bitter endive leaves — this appetizer is the kind of thing that disappears from the platter before you even sit down. The whole dish comes together in under 20 minutes, making it an effortless option for entertaining or a light weeknight starter for four. Every ingredient here is naturally grain-free and unprocessed, so there's no need to swap anything out or second-guess a label. The tangy apple cider vinegar dressing with a touch of honey and Dijon ties the sweet, salty, and nutty filling together beautifully, and the endive leaves do double duty as both vessel and vegetable. Rendering the bacon low and slow until deeply golden is the one step worth paying attention to — that crunch is what makes the whole bite work. Serve these immediately so the leaves stay crisp and the filling stays fresh.

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Ingredients

4 servings

For the filling

6 strips bacon
1 medium apple, cored and finely diced
⅓ cup walnuts, roughly chopped
2 tbsp fresh chives, thinly sliced

For the dressing

2 tbsp apple cider vinegar
1 tbsp extra-virgin olive oil
1 tsp honey
½ tsp dijon mustard
salt and pepper, to taste

For the boats

2 heads belgian endive (about 12 leaves total), bases trimmed and leaves separated

Instructions

1
Cook the bacon in a large skillet over medium heat, turning once, until the fat is rendered and the strips are crisp and deep golden brown, about 8–10 minutes. Transfer to a paper-towel-lined plate and let cool for 5 minutes, then crumble into small pieces.
2
In a small bowl, whisk together the apple cider vinegar, olive oil, honey, and Dijon mustard until smooth. Season with salt and pepper.

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