ENDIVE LEAVES WITH ROASTED RED BELL PEPPER SALSA

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Endive Leaves with Roasted Red Bell Pepper Salsa image

Categories     Olive     Pepper     Low Fat     Winter     Healthy     Endive     Bon Appétit

Yield Makes 24

Number Of Ingredients 8

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

Steps:

  • 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.

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