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Receta Fennel, Watercress, And Endive Salad With Toasted Pine Nuts
by Global Cookbook

Fennel, Watercress, And Endive Salad With Toasted Pine Nuts
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  Raciónes: 8

Ingredientes

  • 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

Direcciones

  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.