Endive Leaves With Roasted Red Bell Pepper Salsa

By á-174942

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)

Details

Servings 1

Preparation

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.