By Chef: Callie England
Posted: November 17, 2011
Try this for the Thanksgiving Holiday. It’s beautiful and delicious, and this year, everyone will be thanking you! Happy uncooked Turkey day!
- 1.5 C soaked cashews (measured before soaking)
- .75 – 1 C soaked sun dried tomatoes (measured before soaking)
- 4 raw artichoke hearts
- .5 C olive oil
- 3 T lemon juice
- 3 T red miso
- 1 T herbes de provence
- 1 tsp sea salt
- .5-1 packet of stevia
- 2-3 drops of orange essential oil (use zest of one orange in it’s place if without EO)
In a food processor, combine all ingredients. Process until smooth in texture – will keep for about one week in refrigerator.
- Belgian white endive
- Belgian red endive
- black pepper
Separate the leaves of the white endive and fill with romesco – arrange leaves side by side on a platter. Top leaves with thinly sliced red endive, cracked black pepper and lemon zest.