Endive with Arugula Tabbouleh

Ingredients

• Garnish: fresh chives
• 30 Belgian endive leaves
• ½ teaspoon pepper
• 1 teaspoon salt
• ¼ cup lemon juice
• ¼ cup olive oil
• 6 plum tomatoes, peeled, seeded, and chopped
• + 6 more ingredients
• • 2 garlic cloves, minced
  • 3 tablespoons chopped fresh mint
  • ½ cup firmly packed minced arugula
  • 1 (5.25-ounce) box tabbouleh mix
  • ½ cup firmly packed minced fresh parsley
  • 1 cup boiling water

Stir together tabbouleh, spice packet, and 1 cup boiling water; let stand 30 minutes. Stir in arugula and next 8 ingredients. Cover and chill 1 hour. Arrange 5 endive leaves around the edges of 6 stemmed martini-type glasses. Spoon tabbouleh into glasses, and garnish, if desired. For Endive With ...

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