Stuffed Endive Leaves

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READY IN: 1hr
SERVES: 20-30
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • COMBINE the following ingredients in the food processor:
  • artichoke hearts, mushrooms, pimentos, green olives, green bell pepper, celery; pulse until veggies are medium/fine in size.
  • In a skillet: Warm olive oil over medium heat, sautee onions and garlic in 1/4 C olive oil, may use less oil. Cool and set aside.
  • Make vinaigrette by combining: white vinegar, dried Italian seasoning, salt, sugar, pepper. Whisk to blend. Add to all veggies. Cover and refrigerate for 6-8 hours.
  • Clean and trim individual endive leaves. Trimming off ends as needed. Spoon mixture into leaves. Arrange on serving platter.
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