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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

20 min

| Serves 4 |

168 calories per serving

Ingredients

Salad

  • 3 heads of endive hearts, stems trimmed, rinsed and patted dry
  • 2 medium, sweet variety tomatoes

    Tomato Endive Salad With Pine Nuts, Parmesan & Roasted Garlic Vinaigrette

    Served in endive leaves, this salad makes lovely finger food.

  • 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.

Directions

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 Tomatoes Endive Salad With Pine Nuts, Parmesan & Roasted Garlic Vinaigrettethe 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!tomato endive salad with pine nuts, parmesan and roasted garlic vinaigrette

 

 

 

 

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