The endive provides an extra crunch and the candied pine nuts add a subtle sweetness to offset the bitterness of the arugula.
This simple salad makes a great side dish for a dinner party. The endive provides an extra crunch and the candied pine nuts add a subtle sweetness to offset the bitterness of the arugula. The simple lemon vinaigrette dressing makes the salad extremely versatile. It can be served alongside meats, chicken or fish alike.
Endive – Endive is a small leafy vegetable belonging to the chicory family. Because it has a high water content it’s small leaves are extremely crisp. The mildly bitter endive contrasts the peppery arugula well – especially paired with the candied nuts.
Arugula – The peppery greens complement this simple salad. While I love wild arugula, kale, baby kale or spinach can easily be used.
Pine nuts – Pine nuts or pignoli are the emall edible seeds of pines. They’re pale golden in color with a buttery texture. I toast them before they are candied. This can easily be accomplished in a non-stick pan until they turn a pale golden brown.
How to Make Arugula and Endive Salad
Heat sugar. Heat a medium nonstick skillet over medium heat, add the sugar and cook, shaking occasionally but without stirring, until the sugar begins to melt.
Melt the sugar. Once the sugar begins to melt, reduce heat to low and cook until fully melted and golden brown, about 5 minutes.
Add the pine nuts and cool. Stir in the pine nuts and pour onto a prepared baking sheet. Let cool completely then break or chop into small pieces.
Make the dressing. In a small bowl whisk together olive oil, balsamic vinegar, Dijon and lemon juice until completely combined. Season with salt and pepper.
Assemble the salad. Add the arugula and endive to a large mixing bowl. Toss with the dressing, adding about 2 tablespoons at a time and adjusting amount until evenly coated. Top with pine nuts and shaved Parmesan.
Serve. Serve immediately.
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