endive-leaves-with-roasted-red-bell-pepper-salsa-4521.json

{
    "directions": [
        "Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop peppers.",
        "Mix fennel, olives, oil, vinegar, rosemary, garlic and peppers in medium bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Arrange endive leaves on platter. Spoon 1 tablespoon salsa onto each endive leaf and serve."
    ],
    "ingredients": [
        "2 large red bell peppers",
        "1/2 cup minced fresh fennel bulb",
        "2 tablespoons chopped brine-cured black olives (such as Kalamata)",
        "1 tablespoon olive oil (preferably extra-virgin)",
        "1 tablespoon red wine vinegar",
        "3/4 teaspoon minced fresh rosemary or 1/2 teaspoon dried",
        "1/2 teaspoon minced garlic",
        "24 Belgian endive leaves (from about 3 large heads), ends trimmed"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Olive",
        "Pepper",
        "Low Fat",
        "Winter",
        "Healthy",
        "Endive"
    ],
    "title": "Endive Leaves with Roasted Red Bell Pepper Salsa",
    "url": "http://www.epicurious.com/recipes/food/views/endive-leaves-with-roasted-red-bell-pepper-salsa-4521"
}