Not exact matches
A super delicious vegan quinoa salad
made with the perfect combination of apricots,
endive, brussels sprout
leaves, and toasted almonds!
A classic salad combination is
made into an appetizer and served in a
leaf of
endive or radicchio,
making it easy for your guests to eat it using their hands.
Endive leaves along with the wraps of thin layered cheese and roasted vegetables in between can definitely
make great burger or sandwich.
I
made a simple avocado, pomegranate, and crab salad that I served in crisp
endive leaves.
(You can also
make «scoops» instead of wraps by stuffing little Belgian
endive leaves with egg, tuna, or chicken salad.)
Add a rectangular platter of crispy, raw, white Belgian
Endive leaves to the table as amuse bouche, tipped with a teaspoon of salmon quenelles, or tiny quenelles
made from bay scallop purée.