Winter Endive Salad

Name: Winter Endive Salad
Prep time: 25 min
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

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

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.