Title: Belgian Endive Salad
Categories: Salads, Cyberealm
Yield: 4 Servings

----------------------------------MARINADE----------------------------------
1/3 c White Wine Vinegar
2/3 c Olive Oil
1/2 ts Salt
1/2 ts Sugar

----------------------------BELGIAN ENDIVE SALAD----------------------------
4 3 ounce Belgian Endives
Assorted Wild or Pickled
Mushrooms
Assorted fresh herbs and
Pesticide-free edible
Flowers
Pickled Ginger, sliced
1 Plum Tomato

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini