Fennel, Watercress, And Endive Salad With Toasted Pine Nuts Recipe

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Servings: 8


Cost per serving $1.60 view details
  • 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


  1. Boil balsamic vinegar in small skillet over medium-high heat till reduced to 1/2 c., about 5 min.
  2. 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.
  3. Divide salad among 8 plates. Drizzle with reduced balsamic vinegar, dividing equally. Sprinkle with pine nuts. Garnish with Parmesan shavings.
  4. This recipe yields 8 servings.
  5. 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%
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