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Winter Endive Salad Recipe

Winter Endive Salad Recipe

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
TOTAL TIME: Prep/Total TIme: 25 min. YIELD:8 servings

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

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