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Ingredients Jump to Instructions ↓

  1. 1 bunch frisee (French curly endive ; 8 oz), trimmed

  2. 2 bunches watercress , tough stems discarded

  3. 1/3 cup fresh mint

  4. 3 scallion s, thinly sliced

  5. 3 to 4 tablespoons extra-virgin olive oil

  6. 1 tablespoon aged red- wine vinegar or lemon juice, or to taste

  7. 1/2 cup pine nut s, toasted and salted

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