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Endive Leaves with Roasted Red Pepper Salsa

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Rate this recipe 4.5/5 (2 Votes)

Ingredients

  • 2 large roasted, chopped red bell peppers
  • 1/2 C minced fennel bulb
  • 2 T chopped Kalamata olives
  • 1 T olive oil
  • 1 T red wine vinegar
  • 3/4 t minced fresh rosemary
  • 1/2 t minced garlic
  • 24 Belgian endive leaves (@ 3 large heads), ends trimmed

Details

Servings 24

Preparation

Step 1

Mix fennel, olives, oil, vinegar, rosemary, garlic & peppers in med. bowl.
Season with salt & pepper. ( Can be made 1 day ahead.) Cover & chill.
Arrange endive leaves on platter. Spoon 1 T salsa onto each leaf & serve.
Calories: 12

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