Endive with Arugula Tabbouleh

Endive with Arugula Tabbouleh
Photo by William Dickey

Ingredients

  • ½ cup firmly packed minced arugula
  • 1 teaspoon salt
  • 2 garlic cloves, minced
  • Garnish: fresh chives
  • ¼ cup olive oil
  • 3 tablespoons chopped fresh mint
  • ½ cup firmly packed minced fresh parsley
  • + 6 more ingredients
    • 1 cup boiling water
    • 30 Belgian endive leaves
    • ½ teaspoon pepper
    • ¼ cup lemon juice
    • 6 plum tomatoes, peeled, seeded, and chopped
    • 1 (5.25-ounce) box tabbouleh mix

Stir together tabbouleh, spice packet, and 1 cup boiling water; let stand 30 minutes. Stir in arugula and next 8 ingredients. Cover and chill 1 hour. Arrange 5 endive leaves around the edges of 6 stemmed martini-type glasses. Spoon tabbouleh into glasses, and garnish, if desired. For Endive With ...

View full recipe at My Recipes

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