
Endive Salad with Lemon Mascarpone Dressing

January 99

Wine Recommendation: This sharp-flavored salad would be best accompanied by an assertive California Sauvignon Blanc, such as the 1997 Cakebread or the 1997 Groth. 

Servings: 6

1-1/2 Tablespoons fresh lemon juice
1     Tablespoon mascarpone
1-1/2 Teaspoons finely grated lemon zest
1/4   Cup extra-virgin olive oil
      salt and freshly gound pepper
4     Medium endives, leaves separated
2     Bunches watercress, stemmed
1     Small red onion
8     Anchovy fillets
4     Hard-cooked eggs, halved
1/4   Cup pine nuts, lightly toasted

In a large bowl, whisk the lemon juice with the mascarpone and lemon zest. Whisk in the olive oil and season with salt and pepper.

Add the endives, watercress and onion and toss with the dressing. 

Place an anchovy fillet on each egg half and arrange the eggs around the salad. 

Garnish with pine nuts and serve. 




