Here is a beautiful and original way to serve your favorite chopped salad recipe this Pesach or any time of year. (We used a cucumber salad and added diced radish.)
Endives are the perfect shape petal for this Endive Flower.
To make the center of the flower, we used beet juice to dye a turnip.You can buy beet juice ready made or cook beets and use the juice from the beets.
You will need:
- endives
- Israeli or cucumber salad
- turnip
- beet juice
- vegetable chopper (optional)
Directions:
- Peel the turnip to remove the outer peel and then continue peeling the turnip to create a long strip of turnip.
- Roll the strip continuosly to form rose-secure with toothpick.
- Soak rose in beet juice for a couple of hours.
- Check the endives for bugs.
- Fill endive leaves with chopped salad.
- Place the turnip in the center of a large plate and place the endive petals around the turnip.
This article by Esther O. originally appeared in Mishpacha Magazine
Photography by Dan Engongoro
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