Warm salad with sautéed endive, onions, and pine nuts
- 4 head endive, fresh, shredded
- 1 pcs white onion, large, peeled and cut into rounds
- 4 tbsp lemon juice
- 3 tbsp olive oil
- 1/5 cup pine nuts, lightly toasted
- 1 tbsp red wine vinegar
- 1 tbsp mustard
- 1 tsp salt, fresh ground
- 1/2 tsp fresh ground pepper
- In a medium bowl, whisk together the mustard, red wine vinegar, and lemon juice.
- Whisk in olive oil slowly until you have an almost-creamy consistency.
- Taste and season with salt and pepper. Set aside.
- Cut endive heads crosswise into rings. Remove the hard end of the stems and discard. Rinse in a colander, shaking to separate the slices into rings. Set aside to drain.
- In a large dry skillet over medium heat, toast the pine nuts. Stir constantly so that they do not burn. Once the pine nuts are golden, throw in the endive and onion rings.
- Once it has warmed just slightly, pour in the dressing and toss to coat. Reduce the heat slightly if the endive is wilting too quickly. You want to maintain some crispness and texture.
- Serve immediately and garnish with some parsley, if preferred.
- No cholesterol
- High in calcium
- Very high in dietary fiber
- High in iron
- Very high in manganese
- High in magnesium
- Very high in pantothenic acid
- High in phosphorus
- Very high in potassium
- High in riboflavin
- High in thiamin
- Very high in vitamin A
- Very high in vitamin C
- High in zinc
| Preparation time: | 20 min |
| Portions: | 4 |
| Difficulty: | easy |
| Cuisine: | International |
| Calories: | 196.92 kcal |
| Carbohydrates: | 13.99 g |
| Cholesterol: | 0 mg |
| Sugar: | 2.09 g |
| Protein: | 5.22 g |
| Fat: | 15.1 g |
« Back
Books
Find Us
Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com