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Arugula and Endive Salad with Pine Nuts and Parmesan

August 21st, 2006

This salad pairs perfectly with the Grilled Swordfish Steaks with Basil-Caper Butter. It has the perfect balance of sweetness from the tomatoes with tartness from the lemon juice with the added sharpness from the parmesan. This salad would serve as a great bed to serve most any fish or lightly flavored meat. I can definitely see serving a beef tenderloin over it one day.

  • 3 tbsp pine nuts
  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • Salt and freshly ground pepper
  • 2 Belgian Endives, sliced thinly crosswise
  • 1 6 oz. bunch of arugula, thick stems discarded
  • 1 cup cherry or grape tomatoes, halved
  • 1/4 c. Parmesan cheese shavings

In a small skillet, toast the pine nuts over moderately low heat, shaking the skillet occasionally, until golden, about minutes. Transfer to a plate to cool.

In a large bowl, combine the olive oil with the lemon juice and season with salt and pepper. Add the endive, arugula, tomatoes, Parmesan shavings, ant the toasted pine nuts and toss thoroughly. Serve right away.

Entry Filed under: Salads and Dressings,Side Dishes

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