Endive Boats with Beet-Carrot-Fennel in Asian Dressing
Author: Ash
Recipe type: Salads
Cuisine: American
Serves: 4-6
- Endive - 3 Washed and cleaned.
- Beet -1/2 very thinly sliced into matchsticks
- Pear- 1 thinly sliced
- Fennel-1/2 thinly sliced
- Carrot - 1 thinly sliced
- Blue cheese (optional)
- toasted black and white sesame seeds
- 2 tbsp rice vinegar
- ⅓ tsp freshly grated ginger
- 1 tsp sweet chili sauce
- 1 tbsp reduced sodium light soy sauce
- 3 tbsp vegetable oil
- salt flakes
- Freshly ground pepper
- Mix the marinade very well and add the vegetables and pear except the beet. Keep 2 tbsp of the marinade for the beet and mix separately.
- Let it marinate for atleast 20-30 minutes in the refrigerator.
- Arrange the endive leaves and add the vegetables and beet. Top with some cheese and some sesame seeds. Serve immediately.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2015/11/04/endive-boats/
3.4.3177