FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Fennel, Watercress, And Endive Salad With Toasted Pine Nuts

More from this source
Epicurious
Related tags
salad vegetarian easter halloween memorial day lunch
Nutrition per serving    (USDA % daily values)
CAL
245
FAT
39%
CHOL
0%
SOD
10%

Comments

Add a comment

Ingredients for 8 servings

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

You might also like

Spinach With Feta & Pine Nuts
The Naptime Chef
Chicken Salad With Apple, Arugula, Pine Nuts An...
The Year In Food
Chef Beau’s Macmillan’s Blueberry & Lemon Panca...
Cristina Ferrare
Linguine With Asparagus And Pine Nuts
Real Simple
Whole-Wheat Orzo Salad With Broccoli-Pine Nut P...
Whole Living
Rigatoni With Tomatoes, Raisins, And Pine Nuts
Real Simple
Mushrooms With Pine Nuts & Parmesan
The Naptime Chef
Cristina’s Roasted Raisin And Pine Nut Asparagu...
Cristina Ferrare
Lentil "Meatballs" In Lemon Pesto
Sprouted Kitchen
Pesto Salmon With Crunchy Green Beans
The Naptime Chef