Recipes for the Web

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Endive Boats with Marinated Vegetables

Makes 36

1 small fresh beet (about 3 ounces)

1 3/4 teaspoons salt

1 medium carrot, peeled

1/2 bulb fennel(about 8 ounces), trimmed

1 tablespoon white-wine vinegar

2 teaspoons olive oil

1/8 teaspoon freshly ground black pepper

1 1/4 pounds Belgian endive(5 large heads)

2 tablespoons salmon roe(optional)

2 teaspoons chopped chervil leaves

1. Place beet and 1 1/2 teaspoons salt in a saucepan of water; bring to a boil. Reduce heat to

medium; boil until beet is tender, about 30 minutes. Drain and peel beet; grate on large holes on a

box grater, and place in a bowl. Grate carrot; add to beets.

2. Cut fennel into very thin 1/2-inch-long slivers; add to beets and carrots.

3. Whisk together vinegar, olive oil, pepper, and remaining 1/4 teaspoon salt. Toss with

vegetables. Refrigerate for 1 hour.

4. Trim endive, separating leaves. Reserve large leaves for another use. Fill lower half of small

leaves with 1 1/2 teaspoons of vegetable mixture. Top with 1/8 teaspoon salmon roe, if using;

garnish with chervil.

Per serving: 9 calories, 0 g fat, 7 mg cholesterol, 1 g carbohydrate, 18 mg sodium, 1 g protein,

1 g dietary fiber.

From Martha Stewart

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