Endive Leaves with Roasted Red Pepper Salsa
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
You'll also love
- Smoked Salmon Croquettes 4/5 (2 Votes)
- Potato Lángos Bread 4/5 (2 Votes)
- Kopp's Canteen Pumpkin Bread 3.8/5 (18 Votes)
- Anja's Famous Spinach and... 4/5 (5 Votes)
- Pickled Kale 4.5/5 (2 Votes)
- Beans and Escarole Salad 0/5 (0 Votes)
Review this recipe