Fennel, Watercress, And Endive Salad With Toasted Pine Nuts Recipe
Servings: 8
Ingredients
- 1 c. balsamic vinegar
- 7 med Belgian endive heads halved, and cut lengthwise into strips
- 2 lrg fennel bulbs - (abt 20 ounce total) trimmed, bulbs halved lengthwise, cored, and cut lengthwise into thin strips
- 2 bn watercress thick ends trimmed - (abt 5 1/2 c. packed)
- 1 x Granny Smith apple cored, quartered and sliced 1/4" thick
- 3 Tbsp. extra-virgin extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. pine nuts toasted Parmesan cheese shavings
Directions
- Boil balsamic vinegar in small skillet over medium-high heat till reduced to 1/2 c., about 5 min.
- Combine endive, fennel, watercress and apple in large bowl. Add in extra virgin 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.
- Comments: Italians like to have salad after the entree, so do the same, if desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 8 servings | |
| Calories 96 | |
| Calories from Fat 38 | 40% |
| Total Fat 4.56g | 6% |
| Saturated Fat 0.33g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 30mg | 1% |
| Potassium 273mg | 8% |
| Total Carbs 12.18g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 7.13g | 5% |
| Protein 1.63g | 3% |
