With 1 Calorie per leaf! This leafy vegetable is packed with potassium and complex fibers leaving this salad to be the perfect appetizer or side dish to your Entrée.
[recipe servings=4 time=20 Minutes difficulty=easy]
Chiles, Sliced Thinly
White Wine Vinegar
Belgian Endives, Halved Lengthwise
crumbled Queso Fresco
Toasted Pumpkin Seeds
- Place the sliced Chiles in a
- In a small saucepan, heat the Vinegar,
Water, Sugar, and Salt. Bring to a simmer, stirring to dissolve the sugar
and salt. Pour the hot Vinegar mixture over the Chiles in the bowl and let
- Heat the Olive Oil in a large
skillet. When the oil is hot, add the Endives cut-side down (you may need
to work in batches to keep from crowding the pan) and sear until golden
brown, turning once. Sprinkle with salt and transfer to a serving platter.
- Top the Endives with Pickled Peppers,
Queso fresco, Pumpkin seeds and drizzle with Balsamic and Olive Oil.