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For marinated peppers, preheat grill on high heat. Rub whole peppers with 1 Tbsp olive oil and grill on all sides until charred. Place peppers in a bowl, cover with plastic wrap and let cool. Once cooled, peel peppers and remove seeds. Cut peppers into thin strips and toss with remaining 2 Tbsp oil, garlic, dill and rice wine vinegar. Season to taste and chill until ready to assemble.
To assemble salad bundles, trim away bottoms of lettuce stems. Place an endive spear in center of leaf and spoon about 2 Tbsp peppers on endive. Fold up lettuce leaf to create a parcel or “bundle” and tie gently with a chive. Chill until ready to serve.
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