Ingredients for Arugula Walnut Pate With Belgian Endive
- 2 cups packed arugula
- 2 large eggs
- ½ cup plain Greek yogurt
- ¼ cup mayonnaise
- 1 cup walnuts
- 1 tablespoon Dijon mustard
- 2 cloves garlic
- 1 teaspoon lemon pepper
- 2 tablespoons lemon juice
- 2 scallions
- Belgian endive leaves (for serving)
- Watercress (optional alternative to arugula)
- Lemon zest (optional, for garnish)
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How to Make Arugula Walnut Pate With Belgian Endive
- Preheat oven to 350°F (175°C). Toast 1 cup walnuts on a baking sheet for 8-10 minutes, or until fragrant and lightly browned. Let cool completely, then roughly chop.
- In a food processor, combine 2 cups packed arugula (or watercress), 2 large eggs, ½ cup plain Greek yogurt, ¼ cup mayonnaise, 1 cup chopped toasted walnuts, 1 tablespoon Dijon mustard, 2 cloves garlic (minced), 1 teaspoon lemon pepper, 2 tablespoons lemon juice, and 2 scallions (finely chopped).
- Process until completely smooth, scraping down the sides as needed. Taste and adjust seasoning as desired.
- Refrigerate the pâté for at least 30 minutes to allow the flavors to meld.
- To serve, arrange Belgian endive leaves like petals on a serving platter. Mound the chilled pâté in the center. Garnish with extra chopped walnuts and a sprinkle of lemon zest (optional). Serve with additional endive leaves for scooping.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
31g
Fat
37g
Carbs
11g