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Ingredientes
- 1/3 c. White Wine Vinegar
- 2/3 c. Extra virgin olive oil
- 1/2 tsp Salt
- 1/2 tsp Sugar
- 4 x 3 oz Belgian Endives Assorted Wild or possibly Pickled Mushrooms Assorted fresh herbs and Pesticide-free edible Flowers Pickled Ginger, sliced
- 1 x Plum Tomato
Direcciones
- Marinade: In a screw-top jar combine wine vinegar, extra virgin 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 create 8 "petals" which are still held intact by the base.
- Run cool water into center of each endive. Drain. Arrange in a shallow dish. Shake marinade and pour over endive. Marinate 10 min, 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 create a "vase."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 4 servings | |
| Calories 330 | |
| Calories from Fat 319 | 97% |
| Total Fat 36.07g | 45% |
| Saturated Fat 4.98g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 295mg | 12% |
| Potassium 88mg | 3% |
| Total Carbs 1.9g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.41g | 1% |
| Protein 0.3g | 0% |
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