Endive Leaves With Red Pepper Olive Salsa

• 2 red bell peppers - small dice
• 1 bulb fennel - small dice
• 4 whole green onions - thinly sliced
• 1/4 cup kalamata olives - chopped
• 1 small serrano or bird's eye chilie - finely minced.
• 1/2 c olive oil
• 1/4 c freshed squeezed lemon juice
• 1 tbsp capers - finely chopped
• 1 tbsp fresh oregano - finely chopped
• 1/2 c flat leaf parsley - finely chopped
• 1/2 c fresh basil leaves - finely chopped
• freshly ground black pepper
• 24 Belgian endive leaves - washed and dried. (approx 3 large heads)

1. Mix all ingredients in a medium sized bowl. Let the mixture stand for at least an hour to allow flavours to blend. May be covered and refrigerated for 2 to 3 days. Check for seasoning and adjust to taste.
2. Arrande endive on a serving platter. Spoon 1 tablespoon of salsa into each leaf.

red bell peppers, dice, green onions, serrano, olive oil, freshed squeezed lemon juice, capers, flat leaf parsley, fresh basil, freshly ground black pepper, endive leaves washed

Taken from www.epicurious.com/recipes/member/views/endive-leaves-with-red-pepper-olive-salsa-50191003 (may not work)