Broccoliendiveboats Recipes

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BROCCOLI-ENDIVE BOATS



Broccoli-Endive Boats image

These canapés are based on a recipe by Margaret Dennis and Karen Gillingham in the Nov/Dec 1992 issue of Cooking Light magazine. Keep in mind that the broccoli mixture marinates in the 'fridge 2 hours before placing in the endive leaves.

Provided by mersaydees

Categories     Vegetable

Time 2h30m

Yield 40 serving(s)

Number Of Ingredients 9

2 cups broccoli, coarsely chopped
1/2 cup red bell pepper, julienne-cut (1- x 1/4-inch)
1/4 cup purple onion, chopped
1/4 cup red wine vinegar
1 teaspoon vegetable oil
1 teaspoon dark sesame oil
1/4 teaspoon salt
1/4 teaspoon cracked pepper
40 leaves Belgian endive (about 4 large heads)

Steps:

  • Arrange first 3 ingredients in a vegatable steamer over boiling water. Cover and steam 1 minute; drain.
  • Pour cold water over broccoli mixture; drain.
  • Combine vinegar and next 4 ingredients in a medium bowl; stir well.
  • Add broccoli mixture, and toss well.
  • Cover and marinate in refrigerator 2 hours; drain.
  • To serve, spoon 1 tablespoon broccoli mixture into each endive leaf.

Nutrition Facts : Calories 4.5, Fat 0.2, Sodium 16.1, Carbohydrate 0.5, Fiber 0.2, Sugar 0.2, Protein 0.2

ENDIVE SALAD BOATS



Endive Salad Boats image

Provided by Brian Balthazar

Categories     main-dish

Time 20m

Yield 14 servings

Number Of Ingredients 7

4 slices turkey bacon
2 large endives
1 small tomato, diced
1/2 cup fat-free blue cheese dressing
1/3 cup minced red onion
1/3 cup chopped walnuts
Kosher salt and freshly ground black pepper

Steps:

  • Lay the bacon in a large nonstick skillet and cook over medium heat until golden and crispy, about 5 minutes per side. Transfer to a paper towel-lined plate to drain. Chop and set aside.
  • Separate the endive leaves and arrange 14 large spears on a serving platter. Set aside the remaining leaves.
  • Divide the tomatoes evenly between the endive spears. Drizzle with the blue cheese dressing. Top with the red onion, bacon and walnuts. Season with salt and pepper. Chop the remaining endive leaves and use them to garnish the platter before serving.

CAPRESE ENDIVE BOATS



Caprese Endive Boats image

Provided by Geoffrey Zakarian

Categories     appetizer

Time 10m

Yield about 12 servings

Number Of Ingredients 8

1 head endive
3/4 cup tiny pearl mozzarella balls
1/2 cup cherry tomatoes, quartered
1/4 cup fresh basil, sliced
2 tablespoons olive oil
1 tablespoon grated Parmesan
Pinch red pepper flakes
Kosher salt and freshly cracked black pepper

Steps:

  • Separate the endive leaves and arrange on a serving platter.
  • In a medium bowl, add the mozzarella, tomatoes, basil, olive oil, Parmesan, red pepper flakes and salt and pepper to taste; toss to combine. Spoon about a heaping tablespoon of the filling into each endive leaf.

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