Recipe by mersaydees
These canapés are based on a recipe by Margaret Dennis and Karen Gillingham in the Nov/Dec 1992 issue of Cooking Light magazine. Keep in mind that the broccoli mixture marinates in the 'fridge 2 hours before placing in the endive leaves.
Top Review by Bergy
Attractive interesting recipe. We enjoyed it very much. I subbed Apple cider vinegar for the red wine and sweet onion for the purple - it was simply supply & demand. The recipe still worked. I marinated the broccoli for 4 hours and the vinegar actually cooked the broccoli so it lost it's lovely vibrant color.
- 2 cups broccoli, coarsely chopped
- 1⁄2 cup red bell pepper, julienne-cut (1- x 1/4-inch)
- 1⁄4 cup purple onion, chopped
- 1⁄4 cup red wine vinegar
- 1 teaspoon vegetable oil
- 1 teaspoon dark sesame oil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon cracked pepper
- 40 leaves Belgian endive (about 4 large heads)
Directions See How It's Made
- Arrange first 3 ingredients in a vegatable steamer over boiling water. Cover and steam 1 minute; drain.
- Pour cold water over broccoli mixture; drain.
- Combine vinegar and next 4 ingredients in a medium bowl; stir well.
- Add broccoli mixture, and toss well.
- Cover and marinate in refrigerator 2 hours; drain.
- To serve, spoon 1 tablespoon broccoli mixture into each endive leaf.