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Holiday Salad of Peppers & Endive
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    Holiday Salad of Peppers & Endive

  • 3 small heads Belgian endive -- cut lengthwise -- in 1/4 inch wide strips -- * see note
  • 2 large red bell peppers -- cut in 1/4" strips
  • 1 small head Boston lettuce
  • ***Salsa Vinaigrette***
  • 1/4 cup red wine vinegar
  • 1 clove garlic -- minced
  • 2 tablespoons onion -- minced
  • 1 small mild green chile -- parch, peel, seeded minced -- OR
  • 1 ounce diced green chiles -- canned
  • 1 small tomato -- finely chopped
  • 1/2 cup extra-virgin olive oil
  • *If Belgian Endive is not available, you may substitute 3 cups green bell pepper strips, jicama strips or sliced fresh mushrooms.

    Prepare vinaigrette & let stand at least 30 minutes at room temperature. In a jar, combine all ingredients for dressing & shake until well mixed.

    To serve, toss endive & bell peppers with vinaigrette. Line a salad bowl with lettuce leaves & top with dressed endive & peppers.
    Makes 6 servings

    NOTES : Authors notes:
    This saalad is unbelievably pretty, with pale, pale green endive & scarlet bell peppers cut in ever so skinny slivers. The salsa can be made hours or even days in advance.

    From: "Lettuce In Your Kitchen"by Chris Schlesinger and John Willoughby
    Posted By: Leslie Duncan, duncan@vianet.on.ca. Via: Chile Head Mailing List
    Post Date: Tue, 03 Feb 1998

    *BACK TO SALADS*







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