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From Dorothy McNett's recipes at www.dorothymcnett.com. Have fun, be creative!
1-2 heads of large Belgium endive
Wash endive well, pulling leaves off. Dry. Arrange boat shaped larger leaves on plates or a large platter. Sprinkle with some freshly squeezed lemon juice. In a bowl, combine orange segments, olives, diced hard cooked eggs, shrimp and snipped parsley. Toss gently. In a measuring cup, whisk the oil, juice or vinegar, honey, and pepper. Add to the salad mix and then gently spoon the filling into the endive boats. Sprinkle with sea salt. These can be served immediately, or chilled up to 3-4 hours and then served.
Recipe created 2013-03-26.