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Endive Boats with Marinated Vegetables

Endive Boats with Marinated Vegetables

Martha Stewart Living, February 1996 http://www.marthastewart.com/345535/endive-boats-with-marinated-vegetables
3.3
Rated
66100(11)11
  • Yield Makes 36

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. 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. Cut fennel into very thin 1/2-inch-long slivers; add to beets and carrots.
  3. Whisk together vinegar, olive oil, pepper, and remaining 1/4 teaspoon salt. Toss with vegetables. Refrigerate for 1 hour.
  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.

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