Endive Boats With Marinated Vegetables Recipes

Steps:

• Separate the endive leaves and arrange on a serving platter.
• In a medium bowl, add the mozzarella, tomatoes, basil, olive oil, Parmesan, red pepper flakes and salt and pepper to taste; toss to combine. Spoon about a heaping tablespoon of the filling into each endive leaf.

Steps:

• Lay the bacon in a large nonstick skillet and cook over medium heat until golden and crispy, about 5 minutes per side. Transfer to a paper towel-lined plate to drain. Chop and set aside.
• Separate the endive leaves and arrange 14 large spears on a serving platter. Set aside the remaining leaves.
• Divide the tomatoes evenly between the endive spears. Drizzle with the blue cheese dressing. Top with the red onion, bacon and walnuts. Season with salt and pepper. Chop the remaining endive leaves and use them to garnish the platter before serving.

Steps:

• Spread about 1 teaspoon cream cheese inside each endive leaf.
• Top each with salmon strip, capers, onion and dill weed.

Steps:

• Arrange first 3 ingredients in a vegatable steamer over boiling water. Cover and steam 1 minute; drain.
• Pour cold water over broccoli mixture; drain.
• Combine vinegar and next 4 ingredients in a medium bowl; stir well.
• Add broccoli mixture, and toss well.
• Cover and marinate in refrigerator 2 hours; drain.
• To serve, spoon 1 tablespoon broccoli mixture into each endive leaf.

Steps:

• Using a small paring knife, remove sections from grapefruit. If sections are too large, cut in half crosswise. Set aside.
• Slice avocado into 1/8-inch-thick slices; cut slices into 1-inch lengths. Toss in bowl with lemon juice, and set aside.
• Cut lobster into bite-size pieces; set aside.
• Trim bottoms from endives; separate spears. Place a grapefruit section on top of each endive spear. Top with piece of avocado, then a piece of lobster. Season with salt and pepper; garnish with tarragon. Repeat with remaining ingredients. Serve immediately.