Make Ahead

Endive with Salmon and Capers

May 11, 2010
Author Notes

This recipe is from our forthcoming book "Cooking with the Movies: Meals on Reels." It is part of the meal in the film "Big Night." —Anthony Chiffolo

  • Serves 8-12
Ingredients
  • 2 white Belgian endive
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon mustard
  • 1 teaspoon horseradish
  • 1 teaspoon dried marjoram
  • 1/4 teaspoon pepper
  • 2 tablespoons drained capers
  • smoked salmon, broken into pieces
In This Recipe
Directions
  1. Separate the endive leaves and wash them thoroughly. Trim off any brown or faded pieces.
  2. Mix the remaining ingredients in a bowl.
  3. Spread the mixture onto each endive leaf.
  4. Arrange in a fancy circle, and serve.

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