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Stuffed Endive

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“An easy, quick salad or starter/appetizer. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Season cottage cheese with salt, pepper and chives.
  2. Clean endive and pull leaves off; dip tips into paprika.
  3. Fill leaves with cottage cheese and arrange in a petal fashion on a round plate; fill center of the "flower" with olives.
  4. Serve with dressing.

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