Endive Leaves With Red Pepper Olive Salsa Recipes

ROASTED RED PEPPER AND OLIVE SALSA

Tangy olives balance sweet onions and peppers in this salsa. Its tartness is good on different sorts of white fish, such as tilapia.

Yield makes about 2 cups

Number Of Ingredients 12

Ingredients

1/2 cup red or white pearl onions, blanched and peeled
1 tablespoon unsalted butter
1 jarred roasted red pepper, finely chopped
1/2 cup pitted kalamata olives, thinly sliced
1/2 cup pitted green Cerignola olives, thinly sliced lengthwise
1 garlic clove, minced
2 tablespoons finely chopped fresh flat-leaf parsley
3 dried red chiles, crumbled
1/4 cup extra-virgin olive oil
1/4 cup sherry vinegar
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

Put onions, butter, and 2 tablespoons water in a saucepan over medium-low heat. Cover; cook until onions cook through, about 6 minutes. Cool. Quarter onions. Combine with remaining ingredients in a bowl. Refrigerate in an airtight container up to 3 days. Serve cold or at room temperature.

ENDIVE LEAVES WITH ROASTED RED BELL PEPPER SALSA

Endive Leaves with Roasted Red Bell Pepper Salsa image

Categories Olive Pepper Low Fat Winter Healthy Endive Bon Appétit

Yield Makes 24

Number Of Ingredients 8

Ingredients

2 large red bell peppers
1/2 cup minced fresh fennel bulb
2 tablespoons chopped brine-cured black olives (such as Kalamata)
1 tablespoon olive oil (preferably extra-virgin)
1 tablespoon red wine vinegar
3/4 teaspoon minced fresh rosemary or 1/2 teaspoon dried
1/2 teaspoon minced garlic
24 Belgian endive leaves (from about 3 large heads), ends trimmed

Steps:

Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop peppers.
Mix fennel, olives, oil, vinegar, rosemary, garlic and peppers in medium bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Arrange endive leaves on platter. Spoon 1 tablespoon salsa onto each endive leaf and serve.

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