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  • Marinated Peppers:

  • 1 large red bell pepper

  • 1 large orange bell pepper

  • 1 large yellow bell pepper

  • 3 Tbsp extra virgin olive oil

  • 1 clove garlic, minced

  • 2 Tbsp chopped dill

  • 1 Tbsp rice wine vinegar

  • salt and pepper

  • Salad Bundles:

  • 12 Boston lettuce leaves

  • 12 Belgian Endive Spears

  • 12 long chives


  • 1.

    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.

  • 2.

    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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