Janet Fletcher's Endive and Watercress with Red Grapes, Blue Cheese and Almonds
1/2 cup slivered almonds
1 large shallot, finely minced
1 1/2 tablespoons lemon juice
Salt and freshly ground pepper to taste
3 tablespoons extra virgin olive oil
3 large endives (about 3/4 pound)
1/4 head radicchio
1 bunch watercress, thick stems removed (about 3 cups leaves)
1/3 pound seedless red grapes, halved
1/4 pound blue cheese, crumbled
Preheat oven to 350 degrees. Spread the almonds in a small baking pan or pie plate and bake for about 10 minutes, until lightly browned. Let cool. Combine the shallot, lemon juice, salt and pepper in a small bowl. Let stand for 30 minutes, then whisk in the olive oil. Taste and adjust seasoning. Cut the heads of endive in half lengthwise, then cut crosswise into 1/4-inch widths. Core the radicchio and slice into thin ribbons. Combine the endive, radicchio, watercress, grapes, blue cheese and toasted almonds in a large bowl. Add the dressing and toss to coat. Taste and adjust seasoning. Serves 4. By Janet Fletcher, San Francisco Chronicle Contributor.
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