A salad of a different kind. You will love this salad so much you might forget all about the potato!

 4 Endives

6 ounce(s) of Philadelphia Cream Cheeses-Chive & Onion

3 Slices Of Bacon- Cooked and Crumbled

1/4 Red Onion- Sliced Thin and Small

18 Asparagus Tips – Blanched

20 Dried Cranberries

1 Egg

1/4 cup(s) of Milk

2 cup(s) of Italian Seasoned Bread Crumbs

2 Inches Of Oil For Frying

8 Leaves of Boston Lettuce

4 Edible Flowers- If Desired

Take your endives and careful spread the leaves open to make room in the middle for stuffing. Wash the endive thoroughly. Evenly stuff each endive with Philadelphia cream cheese, bacon, red onion, asparagus and cranberries. Close up endive as much as possible carefully.

In a small bowl, mix together egg and milk. In another small bowl, place bread crumbs. Dip each stuffed endive into egg mixture then into bread crumbs, coating all sides of each endive.

In a skillet on medium heat, fry endives for a couple of minutes on all side or until crispy and golden brown. Drain on Paper towel.

Place on serving dish, garnish with edible flower if desired. Serve. Enjoy<3

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