Sunday, April 11, 2010

Frisee, Watercress and Mint Salad

*found in Gourmet Magazine.

This is a great salad to serve as an appetizer.  It's just a different blend of tasty and bitter greens in this green medley.

1 bunch frisee (French curly endive; 8 oz) trimmed
2 bunches watercress, tough stems discarded
1/3 cup fresh mint, torn into small pieces
3 scallions, thinly sliced
3-4 tbsp extra virgin olive oil
1 tbsp. aged red-wine vinegar or lemon juice to taste
1/2 cup pine nuts, toasted or salted

Toss together frisee, watercress, mint and scallions.  Drizzle with just enough oil to coat, tossing.  Add vinegar and salt to taste and toss again.  Sprinke with nuts.


xoxo Julie

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