Can be prepared in 45 minutes or less.

　　

Ingredients

Makes about 40 hors d'oeuvres

　　1 small garlic clove, minced and mashed to a paste with 1/2 teaspoon salt

　　1 tablespoon mayonnaise

　　2 tablespoons fresh lemon juice

　　2 tablespoons olive oil

　　a 1/4-pound piece of Parmesan, sliced 1/8 inch thick and cut into 1/8-inch dice (about 1 cup)

　　1/2 cup finely chopped celery

　　4 Belgian endives

　　1 cup walnuts, toasted lightly and chopped fine

　　1/4 cup finely chopped fresh flat-leafed parsley leaves

　　

Step 1

In a bowl whisk together garlic paste, mayonnaise, lemon juice, and oil and stir in Parmesan and celery. Salad may be prepared up to this point 1 day ahead and chilled, covered.

　　

Step 2

Trim endives and separate leaves. Endive leaves may be prepared up to this point 1 day ahead and chilled, wrapped in dampened paper towels, in a plastic bag.

　　

Step 3

Stir walnuts and parsley into salad. Dip wide end of each endive leaf into salad, scooping about 1 tablespoon of salad onto it.