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Endive Leaves With Roasted Red Bell Pepper Salsa


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  • 2 large red bell peppers
  • 1/2 cup minced fresh fennel bulb
  • 2 tablespoons chopped brine-cured black olives, such as
  • Kalamata
  • 1 tablespoon olive oil (preferably extra-virgin)
  • 1 tablespoon red wine vinegar
  • 3/4 teaspoon minced fresh rosemary (or 1/2 tspn dried rosemary)
  • 1/2 teaspoon minced garlic
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 24 Belgian endive leaves ends trimmed (from abt 3 large heads)


Servings 1


Step 1

Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop peppers.

Mix fennel, olives, oil, vinegar, rosemary, garlic and peppers in medium bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

Arrange endive leaves on platter. Spoon 1 tablespoon salsa onto each endive leaf and serve.

This recipe yields 24.

Per Endive leaf: calories, 12; total fat, 1g; saturated fat, 0.5g; cholesterol, 0mg.

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