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Belgian Endive Salad

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CATEGORY CUISINE TAG YIELD
Belgian Cyberealm, Salads 4 Servings

INGREDIENTS

1/3 c White Wine Vinegar
2/3 c Olive Oil
1/2 t Salt
1/2 t Sugar
4 3 ounce Belgian Endives
Assorted Wild or Pickled
Mushrooms
Assorted fresh herbs and
Pesticide-free edible
Flowers
Pickled Ginger, sliced
1 Plum Tomato

INSTRUCTIONS

Marinade: In a screw-top jar combine wine vinegar, olive oil, salt and
sugar. Cover and shake well. Set aside.  Belgian Endive Salad: Cut
Belgian endive into fan shapes. Using a  large knife, cut each endive
lengthwise from endive tips to base,  cutting to but not through the
base. Turn endive a quarter turn and  cut lengthwise again. This now
forms 4 large "petals." Cut each  quarter lengthwise again to form 8
"petals" that are still held  intact by the base.  Run cold water into
center of each endive. Drain. Arrange in a shallow  dish. Shake
marinade and pour over endive. Marinate 10 minutes,  spooning marinade
over endive twice. Remove endive from marinade with  a slotted spoon.
Drain on paper towels, patting gently to remove  excess marinade.  On
each of 4 serving plates, spread out an endive "fan." Scatter
mushrooms over endive. Decorate endive "petals" with fresh herbs and
flowers to resemble a flower arrangement. Arrange ginger on each
endive near base. Halve tomato crosswise, using a zigzag cut. Remove
pulp and seeds. Cut each tomato half in half again, lenghtwise. Fit a
tomato quarter over base of each endive to form a "vase."  Source:
Victoria Magazine, April 1994 Typed by Katherine Smith  Cyberealm BBS
Watertown NY and Home of Kook-Net 315-786-1120  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 371
Calories From Fat: 329
Total Fat: 37.3g
Cholesterol: 1.6mg
Sodium: 583.8mg
Potassium: 444.9mg
Carbohydrates: 9.6g
Fiber: 1.9g
Sugar: 2g
Protein: 3.4g


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