Frisée and endive taste great in this recipe, but feel free to substitute any other fall lettuce. Wash any greens well before using. Prep: 15 minutes.
3 heads endive, torn
1 head frisée, torn
2 pears, thinly sliced
1 large fennel bulb, thinly sliced
12 Brussels sprouts, thinly sliced
1/2 cup walnuts, toasted
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh mint
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil, or to taste
Sea salt, to taste
Freshly ground pepper, to taste
1 ounce pecorino Romano cheese, shaved
How to Make It
Combine first 6 ingredients in a large bowl. Sprinkle with chives and mint. Drizzle with lemon juice and olive oil, and add sea salt and pepper. Toss gently to coat. Top with pecorino Romano, and serve.
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