Handful fresh parsley, chopped +extra for serving;
1/2 small red onion, finely chopped;
2 small gherkins, chopped;
1 Tbsp (15ml) capers, chopped;
Juice (30ml) and grated peel of 1/2 lemon;
3 Tbsp (45ml) double cream plain yoghurt;
1 Tbsp (15ml) tangy mayonnaise;
Salt and milled paper;
4-6 red endives, leaves separated;
1-2 Granny Smith apples, cored and sliced;
2 stalks cerely, sliced;
1 wedge (120g) blue cheese;
1 packet (100g) pecan nuts, toasted and chopped;
Combine remoulade ingredients.
Spoon into endives leaves.
Arrange leaves on a platter and fill each cup with apple, celery and blue cheese.
Sprinkle with nuts, extra parsley and black pepper before serving.