Arugula and Endive With Chestnuts and Apples |
|
 |
Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 8 |
|
I've been in a chestnut mood, and this seems as good as anything I've found. I still haven't tried this yet. It's from Bon Apetit. Ingredients:
6 cups arugula |
6 cups coarsely torn curly endive lettuce |
1 1/2 tablespoons extra virgin olive oil |
1 1/2 granny smith apples, peeled, cored, cut into 1/2-inch dice |
3/4 cup shallot, thinly sliced |
1 1/2 cups steamed chestnuts, coarsely chopped (from two 7.25-ounce jars) |
3 tablespoons red wine vinegar |
4 1/2 tablespoons walnut oil |
1 1/2 tablespoons olive oil |
Directions:
1. Combine the arugula and endive, and refrigerate covered with a damp towel.
2. In a large skillet on medium high heat, saute the apples and shallots in 1 1/2 tablespoons olive oil.
3. After 5 minutes add the chestnuts and saute 1 minute.
4. Stir in vinegar, scraping the pan to loosen the browned bits.
5. Remove from heat and stir in walnut oil and 1 1/2 tablespoons olive oil.
6. Season to taste with salt and pepper.
7. Pour chestnut mixture over arugula and toss.
8. Serve warm.
|
|