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De-Constructed Salad with Balsamic Dip

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Belgian Endive with Tuna

Ingredients

At a glance

Cuisine

Main Ingredient

Difficulty Level

Tidings Eats

White Wine Match

Serves

8

6 Belgian endive heads

1 cup crème fraîche

1/2 lb sashimi-grade tuna, finely diced

5 Tbsp capers, rinsed, drained and patted dry

Method/Steps

1. Cut 1/2 inch off the stem end of each head of Belgian endive. Separate the leaves. Choose 40 of the largest leaves.

2. Put a dollop of crème fraîche at the base of each Belgian endive leaf. Sprinkle a tablespoon of tuna and a few capers over the crème fraîche. Cover and refrigerate until serving.

Wine and Spirits Match

Find a good Verdicchio for this one.