2000s Recipes + Menus
Frisée,Watercress, and Mint Salad
Serves6
- Active time:20 min
- Start to finish:20 min
December 2000
- 1 bunch frisée (French curly endive; 8 oz), trimmed
- 2 bunches watercress, tough stems discarded
- 1/3 cup fresh mint, torn into small pieces
- 3 scallions, thinly sliced
- 3 to 4 tablespoons extra-virgin olive oil
- 1 tablespoon aged red-wine vinegar or lemon juice, or to taste
- 1/2 cup pine nuts, toasted and salted
-
Toss together frisée, watercress, mint, and scallions. Drizzle with just enough oil to coat, tossing. Add vinegar and salt to taste and toss again. Sprinkle with nuts.
- Keywords
- deborah madison,
- vegetarian,
- salad,
- herbs,
- mint
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