Endive Boats with Marinated Vegetables

By TheresaJ

Ingredients

• •1 small fresh beet, (about 3 ounces)
• •1 3/4 teaspoons salt
• •1 medium carrot, peeled
• •1/2 (about 8 ounces) bulb fennel, trimmed
• •1 tablespoon white-wine vinegar
• •2 teaspoons olive oil
• •1/8 teaspoon freshly ground black pepper
• •1 1/4 pounds (5 large heads) Belgian endive
• •2 tablespoons salmon roe, (optional)
• •2 teaspoons chopped chervil leaves

Details

Servings 36

Preparation

Step 1

1.Place beet and 1 1/2 teaspoons salt in a saucepan of water; bring to a boil. Reduce heat to medium; boil until beet is tender, about 30 minutes. Drain and peel beet; grate on large holes on a box grater, and place in a bowl. Grate carrot; add to beets.
2.Cut fennel into very thin 1/2-inch-long slivers; add to beets and carrots.
3.Whisk together vinegar, olive oil, pepper, and remaining 1/4 teaspoon salt. Toss with vegetables. Refrigerate for 1 hour.
4.Trim endive, separating leaves. Reserve large leaves for another use. Fill lower half of small leaves with 1 1/2 teaspoons of vegetable mixture. Top with 1/8 teaspoon salmon roe, if using; garnish with chervil.


Read more at Marthastewart.com: Endive Boats with Marinated Vegetables - Martha Stewart Recipes