STUFFED ENDIVE

Stuffed Endive image

An easy, quick salad or starter/appetizer. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Cheese

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

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))

Steps:

Season cottage cheese with salt, pepper and chives.
Clean endive and pull leaves off; dip tips into paprika.
Fill leaves with cottage cheese and arrange in a petal fashion on a round plate; fill center of the "flower" with olives.
Serve with dressing.

Nutrition Facts : Calories 71, Fat 2.2, SaturatedFat 1.2, Cholesterol 6.1, Sodium 202.4, Carbohydrate 6.8, Fiber 5.3, Sugar 0.6, Protein 7.2

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