How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Fennel, Watercress, and Endive Salad with Toasted Pine Nuts?

You need 8 ingredients. The key ingredients include: 1 cup balsamic vinegar, 7 medium heads Belgian endive, halved, cut lengthwise into strips, 2 large fennel bulbs (about 20 ounces total), trimmed, bulbs halved lengthwise, cored, cut lengthwise into thin strips, 2 bunches watercress, thick ends trimmed (about 5 1/2 cups packed), and more.

Is Fennel, Watercress, and Endive Salad with Toasted Pine Nuts suitable as salads?

Yes, Fennel, Watercress, and Endive Salad with Toasted Pine Nuts falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Fennel, Watercress, and Endive Salad with Toasted Pine Nuts?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fennel, Watercress, and Endive Salad with Toasted Pine Nuts Recipe

Name: Fennel, Watercress, and Endive Salad with Toasted Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup balsamic vinegar; 7 medium heads Belgian endive, halved, cut lengthwise into strips; 2 large fennel bulbs (about 20 ounces total), trimmed, bulbs halved lengthwise, cored, cut lengthwise into thin strips; 2 bunches watercress, thick ends trimmed (about 5 1/2 cups packed); 1 Granny Smith apple, cored, quartered, sliced 1/4 inch thick; 3 tablespoons extra-virgin olive oil; 1/2 cup pine nuts, toasted; Parmesan cheese shavings

Fennel, Watercress, and Endive Salad with Toasted Pine Nuts – a delicious recipe with balsamic vinegar, endive, fennel bulbs, bunches, apple, extra-virgin olive oil. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1 cup balsamic vinegar
7 medium heads Belgian endive, halved, cut lengthwise into strips
2 large fennel bulbs (about 20 ounces total), trimmed, bulbs halved lengthwise, cored, cut lengthwise into thin strips
2 bunches watercress, thick ends trimmed (about 5 1/2 cups packed)
1 Granny Smith apple, cored, quartered, sliced 1/4 inch thick
3 tablespoons extra-virgin olive oil
1/2 cup pine nuts, toasted
Parmesan cheese shavings

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
325 kcal
Category
Salads

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Fennel, Watercress, and Endive Salad with Toasted Pine Nuts

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