Allegro Salad

Name: Allegro Salad
Ingredients: 1 large head romaine lettuce, torn into bite-size pieces; 1 large Belgian endive, cored and cut into bite-size pieces; 1 fennel bulbhalved lengthwise, cored and thinly sliced crosswise; 4 hearts of palmdrained, rinsed and thinly sliced diagonally; 3 scallions, thinly sliced diagonally; 2 tomatoes, seeded and coarsely chopped; 1 red bell pepper, thinly sliced; 1 green bell pepper, thinly sliced; 1 carrot, halved lengthwise and thinly sliced; 1 small red onion, thinly sliced; 1/3 cup pine nuts; 1/4 cup plus 2 tablespoons olive oil; 2 tablespoons red wine vinegar; 1 teaspoon minced garlic; Salt and freshly ground pepper; 1/4 cup crumbled blue cheese

16 ingredients

4 steps

Ingredients

1 large head romaine lettuce, torn into bite-size pieces
1 large Belgian endive, cored and cut into bite-size pieces
1 fennel bulbhalved lengthwise, cored and thinly sliced crosswise
4 hearts of palmdrained, rinsed and thinly sliced diagonally
3 scallions, thinly sliced diagonally
2 tomatoes, seeded and coarsely chopped
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 carrot, halved lengthwise and thinly sliced
1 small red onion, thinly sliced
1/3 cup pine nuts
1/4 cup plus 2 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon minced garlic
Salt and freshly ground pepper
1/4 cup crumbled blue cheese

Directions

1

In a large bowl, combine the romaine, endive, fennel, hearts of palm, scallions, tomatoes, bell peppers, carrot and red onion and refrigerate until chilled.
2

In a small skillet, toast the pine nuts over moderate heat, stirring, until golden, about 6 minutes; let cool.
3

In a bowl, mix the oil, vinegar and garlic and season with salt and pepper.
4

Add the blue cheese and pine nuts to the salad, toss with the dressing and serve.