Romaine & Endive With Pistachio Dressing
3 Sep 2010
|Belgian endive||5 Ounce, rinsed and crisped (2 Heads)|
|Romaine lettuce leaves||5 Ounce, rinsed and crisped (6 Small Size, 7 Inch Long, Inner)|
|Pistachio dressing||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
On each of 4 salad plates, arrange endive and romaine leaves; drizzle with pistachio dressing.
Garnish with lemon.
Add salt and pepper to taste.
Romaine & Endive With Pistachio Dressing Recipe