In this colorful salsa, fennel, olives and rosemary combine with roasted bell peppers.
Recipe information
Yield
Makes 24
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
Preparation
Step 1
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.
Step 2
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.
Nutrition Per Serving
Per Endive leaf: calories
12; total fat
1g; saturated fat
0.5g; cholesterol
0mg.
#### Nutritional analysis provided by Bon Appétit
