A new way to present a salad, or just put out the ingredients and let your guests top their own endive leaves. If you can't find endive any type of lettuce will do. In the picture I used Boston Bibb.
Serves 4
Prep time: 6 minutes
Total time: 6 minutes
Ingredients:
8 large endive lettuce leaves
1 tablespoon green olives, sliced
2 tablespoons black olives, sliced
4 grape tomatoes, halved
3 marinated artichoke hearts, drained and chopped
the dressing
6 ounces Feta cheese
2 tablespoons extra virgin olive oil
1/8 teaspoon black pepper, freshly cracked
1 small clove garlic, minced
½ heavy cream
Instructions:
For the dressing: Combine all ingredients in a small bowl. Refrigerate until ready to serve. Top each lettuce leaf with equal parts of the olives, tomatoes, and artichokes. Add the dressing and serve.
Make it Your Own:
Add salami or other Italian meat, diced small to create a clever way to serve an antipasta dish
Use any salad ingredients, just be sure the pieces are small so they will fit into the lettuce leaf.
Examples:
Black beans, corn and diced tomatoes, topped with shredded cheddar cheese, drizzle with ranch dressing, sprinkle top with chili powder
Diced grilled chicken (a great way to use left overs), diced celery, sliced green onions, chopped grapes, and cilantro, drizzle with olive oil and lime juice, salt and pepper to taste
I made this salad in class and I couldn't find endive leaves anywhere so I used Napa cabbage and it was a hit!