Endive Salad With Creamy Pine Nut Dressing And Shaved Parmesan Recipe
We've been waiting a long time to tackle the recipes from Scott Conant's Scarpetta Cookbook. But before we dive head-first into the pasta, let's start with a classic Italian-inspired salad of bitter...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodrepublic.com.
Cooking tools:
- Blender
- Mixing bowl
- Measuring cup
- Measuring spoon
- Plate
- Refrigerator
Ingredients
- 1/4 cup pine nuts
- 1/4 cup fresh lemon juice
- 3 tablespoons honey
- kosher salt
- pinch of crushed red pepper
- 1/2 cup extra virgin olive oil
- 16 endive leaves
- 12 radicchio leaves
- 16 arugula leaves (preferably wild arugula)
- 28 strips shaved Parmigiano-Reggiano cheese
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