In my recipe translations, I have decided to mention the area of the country, where it is given (I’m told that food varies greatly from region to region in Spain), as well as the name of the author/poster of the recipes I translate, and the site where the original recipe resides.

based on a recipe by arrels, Castellon, Spain, found at

1 lg. red apple
1 orange or yellow bell pepper
1 red bell pepper
1 sm. zucchini
1 onion
kalamata olives, chopped finely
cucumber pickles, chopped finely
handful chopped walnuts
handful sesame seeds
olive oil
basil to taste
sea salt to taste

  • Chop the peppers, zucchini, onion, and apple into small pieces, and place them in a bowl.
  • Lightly crush the sesame seeds in a mortar (or pulse once or twice in a nut/seed grinder), then add, with the walnuts, sesame seeds, olives, and pickles, to the salad mixture in the bowl.
  • Cut each endive leaf in half, and carefully remove the hard central stem, to that the leaf will have a “boat” shape.
  • Chop the removed endive stems and add them to the rest of the ingredients in the bowl.
  • Add olive oil, chopped bay leaf, and salt, and mix well.
  • Let sit for at least 1/2 hr. to allow the flavors to mix well.
  • Fill the endive “boats” with the mixture and serve.


  • Use salad mixture for sandwiches or to top crackers, fill tarts, or on its own..
  • Fill other leaves or avocado.

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