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Recipe Name: Belgian Endive Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Salads Comments:
Preparation Time:
Number of Servings: 4

1/3 Cup(s) White wine vinegar
2/3 Cup(s) Olive oil
1/2 Teaspoon(s) Salt
1/2 Teaspoon(s) Sugar
4 3 ounce Belgian Endives
Assorted Wild or Pickled
Assorted fresh herbs and
Pesticide-free edible
Pickled Ginger, sliced
1 Plum tomato
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

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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