Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | White Wine Vinegar |
| ⅔ cup | Olive Oil |
| 4 \N | 3 ounce Belgian Endives |
| \N \N | Assorted Wild or Pickled |
| \N \N | Mushrooms |
| \N \N | Assorted fresh herbs and |
| ½ teaspoon | Salt |
| ½ teaspoon | Sugar |
| \N \N | Pesticide-free edible |
| \N \N | Flowers |
| \N \N | Pickled Ginger, sliced |
| 1 \N | Plum Tomato |
MARINADE
BELGIAN ENDIVE SALAD
Marinade: In a screw-top jar combine wine vinegar, olive oil, salt and sugar. Cover and shake well. Set aside.
Belgian Endive Salad: Cut Belgian endive into fan shapes. Using a large knife, cut each endive lengthwise from endive tips to base, cutting to but not through the base. Turn endive a quarter turn and cut lengthwise again. This now forms 4 large "petals." Cut each quarter lengthwise again to form 8"petals" that are still held intact by the base.
Run cold water into center of each endive. Drain. Arrange in a shallow dish. Shake marinade and pour over endive. Marinate 10 minutes, spooning marinade over endive twice. Remove endive from marinade with a slotted spoon. Drain on paper towels, patting gently to remove excess marinade.
On each of 4 serving plates, spread out an endive "fan." Scatter mushrooms over endive. Decorate endive "petals" with fresh herbs and flowers to resemble a flower arrangement. Arrange ginger on each endive near base. Halve tomato crosswise, using a zigzag cut. Remove pulp and seeds. Cut each tomato half in half again, lenghtwise. Fit a tomato quarter over base of each endive to form a "vase." Source: Victoria Magazine, April 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY and Home of Kook-Net 315-786-1120