Endive Boats with Marinated Vegetables


Crunchy, tangy vegetables on spears of endive make light hors d'oeuvres.


  • 1 small fresh beet (about 3 ounces)

  • 1 ¾ teaspoons salt

  • 1 medium carrot, peeled

  • ½ (about 8 ounces) bulb fennel, trimmed

  • 1 tablespoon white-wine vinegar

  • 2 teaspoons olive oil

  • teaspoon freshly ground black pepper

  • 1 ¼ pounds (5 large heads) Belgian endive

  • 2 tablespoons salmon roe (optional)

  • 2 teaspoons chopped chervil leaves


  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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