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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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An easy, quick salad or starter/appetizer. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
8 ounces cottage cheese or 8 ounces ricotta cheese |
salt and pepper, to taste |
1 teaspoon minced chives (fresh is best, more to taste) |
2 heads endive |
paprika |
8 stuffed green olives (more or less, to your preference) |
oil-and-vinegar dressing (we prefer french dressing (not catalina style)) |
Directions:
1. Season cottage cheese with salt, pepper and chives.
2. Clean endive and pull leaves off; dip tips into paprika.
3. Fill leaves with cottage cheese and arrange in a petal fashion on a round plate; fill center of the flower with olives.
4. Serve with dressing.
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