"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Bibb, watercress and endive salad Recipe

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This recipe for Bibb, watercress and endive salad, by , is from Gianni V's Stolen Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Raising the Salad Bar
Added: Wednesday, January 7, 2009


1 pomegranate
1 bunch watercress, rinsed and dried, large stems removed, roughly chopped
2 heads bibb or Boston lettuce, rinsed and dried, torn into pieces
1 Asian pear, cored and cut into very thin slices, or 2 firm but ripe pears, cored and thinly sliced
1/2 cup walnuts, toasted and chopped
4 oz. gorgonzola or blue cheese, crumbled

3 Tbs. raspberry vinegar
4 Tbs. fresh orange juice
1 tsp. maple syrup, honey or sugar
1 Tbs. chopped shallot or red onion (optional)
6 Tbs. olive oil
1/4 tsp. kosher salt

Open the pomegranate and set aside about 1/2 cup of the seeds.

In a large bowl, combine the watercress, lettuce and endives.

Prepare the vinaigrette by whisking the ingredients; add salt and pepper to taste

Just before serving, add just enough dressing to coat the greens and toss well.

Place salad on a large shallow serving platter. Top the greens with sliced peards and pomegranate seeds, and drizzle with a little more dressing over all.

Top with walnuts and cheese.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes




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