Endive Leaves With Roasted Red Bell Pepper Salsa

Endive Leaves With Roasted Red Bell Pepper Salsa
Endive Leaves With Roasted Red Bell Pepper Salsa

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 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)

Directions

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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