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Winter Endive Salad

 Winter Endive Salad
Here’s 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
8 ServingsPrep/Total TIme: 25 min.

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

  • In a large bowl, combine the endive, watercress and shallot. Sprinkle
  • with pecans and pomegranate seeds.
  • In a small bowl, whisk the oil, lemon juice, lemon peel, salt and
  • pepper. Drizzle over salad; serve immediately. Yield: 8 servings.