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Arugula Walnut Pate With Belgian Endive

At a Glance

Prep: 20 minutes
Total: 20 minutes
Servings: 2 cup

Dietary

Vegetarian

Allergens

Eggs
Milk
Tree nuts

This is from 365 Ways to Cook Vegetarian. “Arugula, also called roquette, is a delicate and spicy green usually tossed into mesclun, or young lettuce mix. You can substitute watercress for the arugula…”

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Equipment

Blender, serving platter

Ingredients

2 cups arugula leaves
4 hard-boiled eggs, shelled and chopped
1/4 cup plain yogurt
1/4 cup mayonnaise
1/2 cup walnut pieces
1 teaspoon Dijon mustard
2 garlic cloves, minced
1/2 teaspoon lemon pepper
2 tablespoons lemon juice
3 scallions, chopped
2 Belgian endive, separated into leaves

Instructions

In a blender, combine arugula, eggs, yogurt, mayonnaise, walnuts, mustard, garlic, lemon pepper, lemon juice and scallions.
Puree until fairly smooth.
On a serving platter, arrange endive leaves like flower petals around the edge of the plate.
Mound pate in the center and use whole leaves as scoops.

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