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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Hereâs a salad with panache! The tangy citrus balances the hint of bitterness in the endive, and the sweet-tart pomegranate seeds add stunning ruby color.Alysha Braun, St. Catharines, Ontario Ingredients:
5 cups torn curly endive |
2 cups watercress |
1 shallot, thinly sliced |
1/3 cup pecan halves, toasted |
1/4 cup pomegranate seeds |
1/4 cup olive oil |
1-1/2 tablespoons lemon juice |
1 teaspoon grated lemon peel |
1/8 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a large bowl, combine the endive, watercress and shallot. Sprinkle with pecans and pomegranate seeds.
2. In a small bowl, whisk the oil, lemon juice, lemon peel, salt and pepper. Drizzle over salad; serve immediately. Yield: 8 servings.
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