Stuffed Endive

An easy, quick salad or starter/appetizer. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 15 mins
• Serves: 6

Ingredients

• 8  ounces cottage cheese or 8  ounces ricotta cheese
•  salt and pepper, to taste
• 1  teaspoon  minced chives (fresh is best, more to taste)
• 2  heads endive
•  paprika
• 8  stuffed green olives (more or less, to your preference)
•  oil-and-vinegar dressing (we prefer French Dressing (Not Catalina Style))

Directions

1. Season cottage cheese with salt, pepper and chives.
2. Clean endive and pull leaves off; dip tips into paprika.
3. Fill leaves with cottage cheese and arrange in a petal fashion on a round plate; fill center of the "flower" with olives.
4. Serve with dressing.