Endive Salad With Creamy Pine Nut Dressing And Shaved Parmesan

Name: Endive Salad With Creamy Pine Nut Dressing And Shaved Parmesan
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 1 leave arugula (preferably wild arugula); 4 servings crushed red pepper; 1 leave endive; 4 servings extra virgin olive oil; 4 servings honey; 4 servings kosher salt; 4 servings fresh lemon juice; 4 servings shaved Parmigiano-Reggiano cheese; 4 servings pine nuts; 1 leave radicchio

You can never have too many main course recipes, so give Endive Salad With Creamy Pine Nut Dressing And Shaved Parmesan a try. One serving contains 339 calories, 12g of protein, and 29g of fat. This gluten free and primal recipe serves 4. From preparation to the plate, this recipe takes around 20 minutes. Head to the store and pick up lemon juice, pepper, endive leaves, and a few other things to make it today. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert.

Instructions

For the dressing:In a blender, purée the pine nuts, lemon juice, honey, 1 1/2 teaspoons salt and crushed red pepper. With the machine running, slowly drizzle in the olive oil a little at a time; the dressing should be a thick, mayonnaise-like consistency.

Ingredients you will need

Red Pepper Flakes

Lemon Juice

Mayonnaise

Olive Oil

Pine Nuts

Honey

Salt

Equipment you will use

Blender

Transfer the dressing to a bowl and stir in 2 tablespoons water. Taste and season with additional salt, if needed. (The dressing can be made 2 days ahead and kept covered and refrigerated.)For serving:In a large bowl, gently toss the endive, radicchio and arugula with 1/4 cup of the dressing and half of the Parmigiano-Reggiano.Divide among serving plates and top with the remaining Parmigiano-Reggiano and the pine nuts.

Ingredients you will need

Parmigiano Reggiano