Stuffed Endive Leaves
Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Ingredients
- Servings: 20
- 14 ounces artichoke hearts, drain & chopped
- 8 ounces mushrooms, bottled, drain & choppped
- 4 ounces pimientos, drain & chopped
- 1 cup stuffed green olive, drain & chopped
- 1/2 cup green bell pepper, seeded & chopped
- 1/2 cup celery, chopped
- 1/4 cup olive oil
- 1/2 cup onion, chopped
- 1 garlic clove, minced
- 2/3 cup vinegar
- 2 1/2 teaspoons dried italian seasoning
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon pepper
- 3 bunches endive
Recipe
- 1 combine the following ingredients in the food processor:.
- 2 artichoke hearts, mushrooms, pimentos, green olives, green bell pepper, celery; pulse until veggies are medium/fine in size.
- 3 in a skillet: warm olive oil over medium heat, sautee onions and garlic in 1/4 c olive oil, may use less oil. cool and set aside.
- 4 make vinaigrette by combining: vinegar, dried italian seasoning, salt, sugar, pepper. whisk to blend. add to all veggies. cover and refrigerate for 6-8 hours.
- 5 clean and trim individual endive leaves. trimming off ends as needed. spoon mixture into leaves. arrange on serving platter.
No comments:
Post a Comment