Recipe by: Sarah Goldstein,
Serves: serves 2
Prep Time: Quick & Easy


1 belgian endives

2 medium/large roma tomatoes

1/4 cup ripe whole black olives (optional)

2 sprigs of green onions

1/4 cup parsley

0 salt & pepper

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1. Break off whole pieces of endive and arrange on a plat as scoops.

2. Chop tomatoes, olives, green onion and parsley.

3. Combine in a bowl, add salt and pepper to taste.

4. Spoon tomato mixture onto the endive scoops.