Endive Leaves With Roasted Red Bell Pepper Salsa

More from this source
Epicurious
Nutrition per serving    (USDA % daily values)
CAL
22
FAT
3%
CHOL
0%
SOD
1%

Comments

Add a comment

Ingredients for 24 servings

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

You might also like

Roasted Butternut Squash And Apple Salad
Bon Appetit
Roasted Peach And Shrimp Salad
Real Simple
Roasted Endives With Thyme
Naturally Ella
Slow-Roasted Pork Belly & Chicory
BBC Good Food
Balsamic Mixed Vegetable Roast
Epicurious
Roasted Squash, Chestnut, And Chicory Salad Wit...
Epicurious
Herb-Roasted Pheasants With Endives And Horsera...
Food & Wine
Chicory Roasted With Thyme & Bacon
BBC Good Food
Winter Greens And Roasted Chestnut Radicchio Cups
Every Day with Rachael Ray
Bitter Green Salad With Roasted Pears
Epicurious