Endive Boats with Beet-Carrot-Fennel in Asian Dressing
 
Prep time
Cook time
Total time
 
A light Autumn salad sure to impress anyone.
Author:
Recipe type: Salads
Cuisine: American
Serves: 4-6
Ingredients
  • 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
For the Marinade:
  • 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
Instructions
  1. 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.
  2. Let it marinate for atleast 20-30 minutes in the refrigerator.
  3. 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/