The key ingredient in the vinaigrette dressing: Roasted garlic olive oil. You can buy it ready-made at many grocery stores, or make your own. For a fancy presentation, spoon the salad into a bowl lined with endive leaves.
Tomatoes & Endive With Pine Nuts, Parmesan & Roasted Garlic Vinaigrette
| Serves 4 |
168 calories per serving
- 3 heads of endive hearts, stems trimmed, rinsed and patted dry
- 2 medium, sweet variety tomatoes
- Small bunch of fresh herbs (enough to make 2 tablespoons, chopped) such as parsley, oregano, basil, or a combination
- 3 tablespoons grated Parmesan cheese
- 3 tablespoons pine nuts
Roasted Garlic Vinaigrette Dressing
- 2 tablespoons roasted garlic olive oil*
- 1 1/2 teaspoons balsamic vinegar
- Juice of 1 wedge of lemon, about 1 1/4 teaspoons
- Dash of salt & fresh ground pepper
*Roasted garlic olive oil is available at many grocery stores, or you can make your own.
Toast the pine nuts: Preheat the oven to 375°. Place the pine nuts on a baking sheet lined with aluminum foil and bake until golden brown, about 5 – 7 minutes. Slide the pine nuts onto a plate to cool.
Make the roasted garlic vinaigrette: In a small bowl or measuring cup, mix together the vinegar, lemon juice, and salt and pepper to taste. Add the olive oil in a stream; whisking until the ingredients are well emulsified. Adjust the spices according to taste.
Assemble the salad: Chop the tomatoes and endive into roughly 1/2 inch pieces and transfer to a bowl. Roughly chop enough herbs to measure about two tablespoons and add to the salad along with the Parmesan cheese. Add salt and pepper to taste. Toss the salad with a light coating of the dressing, or to taste. Garnish the salad with the toasted pine nuts. Serve, and enjoy!