Endive Leaves with Roasted Red Bell Pepper Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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In this colorful salsa, fennel, olives and rosemary combine with roasted bell peppers. 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 teaspoon dried |
1/2 teaspoon minced garlic |
24 belgian endive leaves (from about 3 large heads), ends trimmed |
Directions:
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.
2. 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.
3. Per Endive leaf: calories, 12; total fat, 1g; saturated fat, 0.5g; cholesterol, 0mg. Nutritional analysis provided by Bon Appétit
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