| Appetizers | |
STUFFED BELGIAN ENDIVEIngredients
2 Belgian endives3 Tbsp. lemon juice 1 large beefsteak tomato 1 large mandarin orange (pits removed) 5 stuffed green olives ½ tsp salt freshly ground pepper 1 tsp. honey 3 Tbsp. sunflower oil Instructions 1. Wipe endives clean with paper towel. 2. Slice off about 1/8th inch from the stem. To remove the bitterness of the core, using a paring knife cut a cone shape about ½ inch deep from the stem. 3. Cut the endives lengthwise and sprinkle with some lemon juice to avoid discoloration. 4. Peel the tomato, quarter and then dice. 5. Peel and clean mandarin orange and divide into sections. 6. Slice the olives. 7. Combine the remainder of the lemon juice with the salt, pepper, honey & oil. 8. Add the diced tomato, mandarin sections and olive slices to the lemon-oil mixture and stir thoroughly but carefully. 9. Cover and allow to stand for 15 minutes. 10. Spoon the mixture into the four Belgian Endive halves and place on serving dish. NOTE: Serve with French bread & butter. |
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| This recipe is presented by Best Dutch, your source for Dutch Food and Dutch Originals. Please visit us at: www.BestDutch.com |
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