ENDIVE BOATS WITH MARINATED VEGETABLES
Crunchy, tangy vegetables on spears of endive make light hors d'oeuvres.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 36
Number Of Ingredients 10
Steps:
- Place beet and 1 1/2 teaspoons salt in a saucepan of water; bring to a boil. Reduce heat to medium; boil until beet is tender, about 30 minutes. Drain and peel beet; grate on large holes on a box grater, and place in a bowl. Grate carrot; add to beets.
- Cut fennel into very thin 1/2-inch-long slivers; add to beets and carrots.
- Whisk together vinegar, olive oil, pepper, and remaining 1/4 teaspoon salt. Toss with vegetables. Refrigerate for 1 hour.
- Trim endive, separating leaves. Reserve large leaves for another use. Fill lower half of small leaves with 1 1/2 teaspoons of vegetable mixture. Top with 1/8 teaspoon salmon roe, if using; garnish with chervil.
Nutrition Facts : Calories 9 g, Cholesterol 7 g, Fiber 1 g, Protein 1 g, Sodium 18 g
CAPRESE ENDIVE BOATS
Provided by Geoffrey Zakarian
Categories appetizer
Time 10m
Yield about 12 servings
Number Of Ingredients 8
Steps:
- Separate the endive leaves and arrange on a serving platter.
- In a medium bowl, add the mozzarella, tomatoes, basil, olive oil, Parmesan, red pepper flakes and salt and pepper to taste; toss to combine. Spoon about a heaping tablespoon of the filling into each endive leaf.
CRANBERRY-CHICKEN BOATS WITH ENDIVE
Get ready for the Christmas party with our Cranberry-Chicken Boats with Endive! This chicken boats appetizer is ready to serve in just 15 minutes.
Provided by My Food and Family
Categories Home
Time 15m
Yield 5 servings
Number Of Ingredients 7
Steps:
- Reserve 2 Tbsp. onions for later use. Combine remaining onions with chicken, dressing, ginger and orange zest.
- Spoon about 1 Tbsp. chicken mixture onto each lettuce leaf; top with cranberry sauce.
- Sprinkle with reserved onions.
Nutrition Facts : Calories 110, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 25 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g
BROCCOLI-ENDIVE BOATS
These canapés are based on a recipe by Margaret Dennis and Karen Gillingham in the Nov/Dec 1992 issue of Cooking Light magazine. Keep in mind that the broccoli mixture marinates in the 'fridge 2 hours before placing in the endive leaves.
Provided by mersaydees
Categories Vegetable
Time 2h30m
Yield 40 serving(s)
Number Of Ingredients 9
Steps:
- Arrange first 3 ingredients in a vegatable steamer over boiling water. Cover and steam 1 minute; drain.
- Pour cold water over broccoli mixture; drain.
- Combine vinegar and next 4 ingredients in a medium bowl; stir well.
- Add broccoli mixture, and toss well.
- Cover and marinate in refrigerator 2 hours; drain.
- To serve, spoon 1 tablespoon broccoli mixture into each endive leaf.
Nutrition Facts : Calories 4.5, Fat 0.2, Sodium 16.1, Carbohydrate 0.5, Fiber 0.2, Sugar 0.2, Protein 0.2
COOL ENDIVE BOATS SALAD
Belgian endive cries out for creative salads! Look for firm, white unblemished endives. This salad is more of an IDEA that a recipe, because you could add or sub many alternative ingredients, such as blue cheese, roasted nuts, chopped pickles. This salad is cool and refreshing. Quantities and servings are guesses!
Provided by Zurie
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rinse endives and cut off bottoms. Remove outer leaves if blemished. Divide into as many "boats" as you like. Use only the largest leaves. Find a nice platter to use.
- Prep the salad veggies. (I steamed thin asparagus briefly, rinsed under cold water, and chopped them up). Put all the salad veggies in a mixing bowl as you prepare them, then add the crumbled feta. Mix well. If you want to add any salt, be careful and use just a pinch of sea salt.
- (If you do not have enough chopped salad veggies for the boats, cut up more!).
- Mix the buttermilk and mayo in another bowl. (You might need to make more dressing -- it all depends on the size of your salad).
- Put the arugula or lettuce to one side of your platter, and arrange the endive leaves in a half circle around the greens.
- With a tablespoon, divide the prepared, finely chopped salad among the endive "boats".
- With a spoon, drizzle the buttermilk-mayo dressing over the filled endive leaves.
- You could sprinkle over coarse black pepper, or some paprika.
- Refreshing on a hot day, as a side salad or starter.
Nutrition Facts : Calories 215.5, Fat 12.5, SaturatedFat 2.9, Cholesterol 15.6, Sodium 392.1, Carbohydrate 22.4, Fiber 9.6, Sugar 7, Protein 7.4
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