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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Bibb, watercress and endive salad Recipe

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This recipe for Bibb, watercress and endive salad is from Gianni V's Stolen Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
SALAD
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

RASPBERRY VINAIGRETTE
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
Directions:
Directions:
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:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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