Endive with Arugula Tabbouleh

Ingredients

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

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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