I’m always looking for unique and different dishes. While watching an episode of one of Giada de Laurentiis’ shows on the food network, I watched her assemble these. I changed the recipe up slightly with items that I had on hand and they turned out great! I had been waiting for the right time to serve them and when we recently hosted a wine tasting that Bill and I had at the house, they were a hit! Diane and Roy from Z Wines USA supplied awesome African wines and a fun experience! We had purchased the certificate at the Alexandra House Hope Gala, which was donated by the hosts. We included some friends to had also participated in the efforts of fundraising for the Gala as well.
I paired a variety of foods for both “colds” or the white wines and these spears were included in that portion of the tasting. They were unique and delicious and I am sure I’ll make them again.
1 Carrot, medium shredded
1/2 Fennel Bulb, small shredded
1/8 Red Cabbage, small shredded
3 Tablespoons Fresh Chives, chopped
2 Green Onions, chopped
1/3 Cup dried Cranberries
2 Cups Rotisserie Chicken, chopped
1/2 Cup Greek Yogurt
2 Tablespoons Mayonnaise
2 Tablespoons Sour Cream
1 Lemon, zest
2 Tablespoons Lemon Juice
2 Tablespoons Pure Maple Syrup
Salt & freshly ground Black Pepper, to taste
3 Endive Spears, leaves separated
For the slaw, grate the fennel and carrot. Chop the cabbage very thin slices, or use a food processor fitted with a shredding attachment. Combine the carrot, fennel, cabbage, chives, cranberries and chopped chicken.
For the dressing, whisk together the yogurt, sour cream, lemon zest, lemon juice, maple syrup, salt and pepper until smooth.
Pour the dressing over the cabbage mixture and toss to combine.
Spoon the filling into the endive leaves and serve.