Endive Leaves With Red Pepper Olive Salsa Recipe

Ingredients

2 red bell peppers - small dice

1 bulb fennel - small dice

4 whole green onions - thinly sliced

1/4 cup kalamata olives - chopped

1 small serrano or bird’s eye chilie - finely minced.

1/2 c olive oil

1/4 c freshed squeezed lemon juice

1 tbsp capers - finely chopped

1 tbsp fresh oregano - finely chopped

1/2 c flat leaf parsley - finely chopped

1/2 c fresh basil leaves - finely chopped

freshly ground black pepper

24 Belgian endive leaves - washed and dried. (approx 3 large heads)

Preparation

Mix all ingredients in a medium sized bowl. Let the mixture stand for at least an hour to allow flavours to blend. May be covered and refrigerated for 2 to 3 days. Check for seasoning and adjust to taste. Arrande endive on a serving platter. Spoon 1 tablespoon of salsa into each leaf.