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Endive Boats with Marinated Vegetables

  • yield: Makes 36

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Ingredients

  • 1 small fresh beet (about 3 ounces)
  • 1 3/4 teaspoons salt
  • 1 medium carrot, peeled
  • 1/2 (about 8 ounces) bulb fennel, trimmed
  • 1 tablespoon white-wine vinegar
  • 2 teaspoons olive oil
  • 1/8 teaspoon freshly ground black pepper
  • 1 1/4 pounds (5 large heads) Belgian endive
  • 2 tablespoons salmon roe (optional)
  • 2 teaspoons chopped chervil leaves

Directions

  1. Step 1

    Place beet and 1 1/2 teaspoons salt in a saucepan of water; bring to a boil. Reduce heat to medium; boil until beet is tender, about 30 minutes. Drain and peel beet; grate on large holes on a box grater, and place in a bowl. Grate carrot; add to beets.

  2. Step 2

    Cut fennel into very thin 1/2-inch-long slivers; add to beets and carrots.

  3. Step 3

    Whisk together vinegar, olive oil, pepper, and remaining 1/4 teaspoon salt. Toss with vegetables. Refrigerate for 1 hour.

  4. Step 4

    Trim endive, separating leaves. Reserve large leaves for another use. Fill lower half of small leaves with 1 1/2 teaspoons of vegetable mixture. Top with 1/8 teaspoon salmon roe, if using; garnish with chervil.

Source
Martha Stewart Living, February 1996

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Reviews (1)

  • tangoa24 17 Aug, 2012

    Made this for a summer party and it was a big hit! They were gone within minutes! Definitely something new and different that has a stunning presentation.