Endive Boats with Pickled Vegetables and Red Caviar

Appetizers | World cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Endive Boats with Pickled Vegetables and Red Caviar

Ingredients

Beetroot - 3.2 oz
Coarse Salt - 1¾ teaspoons
Fennel - 8.8 oz
Carrot - 1 piece
Champagne Vinegar - 1 tablespoon
Olive Oil - 2 teaspoons
Ground Black Pepper - to taste
Endive - 5 heads
Chervil - 2 teaspoons
Red Caviar - 2 tablespoons

Step by Step guide

Step 1

Place the beetroot in a saucepan, cover with water, and add 1.5 teaspoons of salt. Bring to a boil, reduce heat, and cook until tender for 30 minutes. Drain, rinse under cold water, and peel. Grate on a coarse grater and transfer to a bowl.

Step 2

Grate the carrot into the beetroot as well.

Step 3

Finely chop the fennel and add it to the bowl with the vegetables.

Step 4

In a small bowl, mix the vinegar, olive oil, black pepper, and remaining salt. Drizzle over the vegetables and mix well. Refrigerate for 1 hour.

Step 5

Separate the endive into individual leaves. Arrange the small leaves on a plate and fill them with the salad. Top with caviar and sprinkle with chopped chervil.