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Spicy Endive Salsa

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This recipe combines soft chunks of steamed endive with plum tomatoes and a meaty mix of miso and fish sauce. Serve the salsa with fennel slices or baby carrots to compound its revitalizing effects, or try it with tortilla chips.

blog Ingredient Tips from F&W Editors

  1. 2 large Belgian endives (1 pound), cored and halved lengthwise
  2. 1 tablespoon Asian fish sauce
  3. 1 teaspoon agave syrup
  4. 1 teaspoon red miso paste
  5. 2 tablespoons vegetable oil
  6. 5 garlic cloves, minced
  7. 3 medium shallots, minced
  8. 1 large jalapeño, seeded and minced
  9. 1 tablespoon minced fresh ginger
  10. 1 plum tomato, cut into 1/2-inch dice
  11. 1 tablespoon fresh lime juice
  12. Salt
  13. 2 tablespoons chopped cilantro
  1. In a large saucepan fitted with a steamer basket, bring 1/2 inch of water to a boil. Set the endive halves in the basket and steam for about 10 minutes, until just tender when pierced. Chop the endives into 1/4-inch dice. Transfer the endives to a strainer and squeeze out any excess moisture.
  2. In a small bowl, whisk the fish sauce with the agave syrup and miso. In a large skillet, heat the oil. Add the garlic, shallots, jalapeño and ginger and cook over moderately high heat until the shallots are golden, about 2 minutes. Stir in the endives and cook until hot, about 1 minute. Add the miso mixture and the tomato and remove the skillet from the heat. Add the lime juice and season with salt. Stir in the cilantro and transfer to a bowl. Serve warm or at room temperature.


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