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Fennel, Watercress, And Endive Salad With Toasted Pine Nuts Recipe - Cooking Index

Cooking Index - Cooking Recipes & IdeasFennel, Watercress, And Endive Salad With Toasted Pine Nuts Recipe - Cooking Index

Fennel, Watercress, And Endive Salad With Toasted Pine Nuts

Italians like to have salad after the entree, so do the same, if you like.

Courses: Salads
Serves: 8 people

Recipe Ingredients

1 cup 237mlBalsamic vinegar
7 cups 1659mlBelgian endive heads - halved, and (medium)
  Cut lengthwise into strips
2   Fennel bulbs - (abt 20 oz total) - trimmed, bulbs (large)
  Halved lengthwise, cored, and
  Cut lengthwise into thin strips
2   Watercress - thick ends
  Trimmed - (abt 5 1/2 cups packed)
1   Granny Smith apple - cored, quartered
  And sliced 1/4" thick
3 tablespoons 45mlExtra-virgin olive oil
  Salt - to taste
  Freshly-ground black pepper - to taste
1/2 cup 118mlPine nuts - toasted
  Parmesan cheese shavings

Recipe Instructions

Boil balsamic vinegar in small skillet over medium-high heat until reduced to 1/2 cup, about 5 minutes.

Combine endive, fennel, watercress and apple in large bowl. Add olive oil and toss to coat. Season to taste with salt and pepper.

Divide salad among 8 plates. Drizzle with reduced balsamic vinegar, dividing equally. Sprinkle with pine nuts. Garnish with Parmesan shavings.

This recipe yields 8 servings.

Source:
Bon Appetit, March 2001

Rating

Average rating:

5 (1 votes)

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