Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Belgian Endives

Endives have been around for thousands of years and are very popular with the Greeks, Romans, and Egyptians. It is a green veggie that appears very much like lettuce, aside from the fact that it really is wavy. Endive is really a bitter leafy veggie that is usually utilized in salads or even consumed as a side dish. Just like various other greens, endive has many nutritional values.

Here's a fun appetizer that anyone can put together and your guests will love it.

  • 20 cooked shrimp
  • 3 tablespoons fresh lime juice
  • 2 tablespoons finely chopped onion greens
  • 1 jalapeno (remove seeds)
  • 1 teaspoon coarse salt
  • 1/2 firm rise avocado pitted and peeled
  • 3 small Belgian endives 
  1. Chop shrimp into 1/4-inch pieces
  2. Add shrimp, lime juice, onion greens, salt, and jalapeno to a medium bowl.
  3. Stir to combine and refrigerate for at least 30 minutes.
  4. Separate endive leaves and chill in cool water while the shrimp mixture is cooling.
  5. Prior to serving, cut the avocado into 1/4-inch cubes and fold it into the shrimp mixture.
  6. Arrange leaves on a platter.
  7. Spoon about 2  teaspoons of shrimp salad onto each leaf.
  8. Garnish with onion greens.


  1. I love this kind of salad.
    It's yummy with feta cheese too :-)

  2. Mmm - your filling for these delicious leaves sounds wonderful Marg! I always think they look so elegant.


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