Friday, July 23, 2010


This simple appetizer is so pretty and delicious. The presentation is beautiful and it really is simple to eat as finger food. They are a nice alternative to the typical cold appetizers of cucumber rounds with cream cheese, cheese plates and antipasto salads. It is especially refreshing if you pair it with a more heavy Italian dinner of big pastas like lasagna.

As a short cut I buy good store bought croutons preferably from a bread store or Whole Foods Market-type place. But you can toast your own with bread cubes in olive oil with salt and pepper in the oven for about 10 minutes.


Caesar dressing (recipe on this blog)
Belgian endive leaves
Parmesan cheese grated

Depending on the size of your party and the size of the endive you will need to determine how much endive to buy. You should prepare at least two per person.

Trim the ends of the endive and remove the largest leaves. Clean them and set aside. Stack the remaining cleaned leaves and chop to 1/2 inch squares. Toss the chopped endive with the dressing. Spoon this salad into the large endive leaves. Garnish with the croutons and parmesan cheese.

Super simple, but should be served immediately as you do not want the dressing to wilt the endive.

Might have to make these again this weekend...guests coming!!!!

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