Endive Leaves topped with Sun-dried tomatoes and parmesan
Endive leaves topped with Sun-dried tomatoes and Parmesan cheese
This is an easy, versatile, light summery side dish, appetizer, or salad. Not only is it packed with flavor, but it's also loaded with protein and fiber. I used sun-dried tomatoes that are preserved in olive oil but you can use dry sun-dried tomatoes and add a tablespoon of olive oil instead. The recipe takes under 30 minutes to make.
Home Recipes
Summer dish
Vegetarian
Endives
Easy side dish
Salad
30 minute meals
Easy meals
Vegan friendly
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Ingredients
Steps to make it
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Side Dish
Recipe Cuisine:
French
Servings:
6 people
Preparation Time:
30 minutes
Cooking Time:
Step by Step Recipe Instruction Video:
Ingredients:
- 1 lb (500g) frozen peas thawed
- 1/2 cup (25g) of sun-dried tomatoes
- 1 big clove of garlic
- 1/2 cup (45g) of parmesan
- 1 tbsp of olive oil
- Zest of a 1 lemon
- 1/2 lemon juice
- 3 to 4 heads of endives
- 1/2 tsp crushed black pepper
Steps to make it:
© Copyrigh 2026 Laki Maikaʻi. All rights reserved.
Crush peas by hand or pulse them in a food processor until peas are smaller in size.
Put the peas in a bowl.
Now pulse the garlic and the sun-dried tomatoes in a food processor until they are finely chopped.
Add the sun-dried tomatoes and garlic mixture to the peas.
Add parmesan cheese, olive oil, lemon zest, lemon juice, and black pepper, and mix well.
Separate the endive leaves and wash in cold water thoroughly and pat dry with a paper towel.
Top the endive leaves with the sun-dried tomato and pea mix and serve.
© Copyrigh 2026 Laki Maikaʻi. All rights reserved.
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Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results. Daily Value on the Nutrition and Supplement Facts Labels.
