Fennel, Watercress, and Endive Salad with Toasted Pine Nuts |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Italians like to have salad after the entrée, so do the same, if you like. Ingredients:
1 cup balsamic vinegar |
7 medium heads belgian endive, halved, cut lengthwise into strips |
2 large fennel bulbs (about 20 ounces total), trimmed, bulbs halved lengthwise, cored, cut lengthwise into thin strips |
2 bunches watercress, thick ends trimmed (about 5 1/2 cups packed) |
1 granny smith apple, cored, quartered, sliced 1/4 inch thick |
3 tablespoons extra-virgin olive oil |
1/2 cup pine nuts, toasted |
parmesan cheese shavings |
Directions:
1. Boil balsamic vinegar in small skillet over medium-high heat until reduced to 1/2 cup, about 5 minutes.
2. 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.
|
|