Endive Leaves with Roasted Red Bell Pepper Salsa Recipe

Endive Leaves with Roasted Red Bell Pepper Salsa Recipe

  • 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
  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.
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