ENDIVE WEDGE SALAD WITH CASHEW DILL DRESSING
This warm endive salad unites sweet grapes, filling pistachios, and a cashew dill dressing you'll want to put on everything! Skill Level: Intermediate. Serving Size: composed salad with 1 1/2 T. dressing per salad.Total Time: 40 minutes (plus cashew soaking time.)
Ingredients
Method
Dressing
- Make the dressing first. To start, soak the cashews overnight. Place them in a bowl, cover them with water, then drain thoroughly once you're ready to get started.
- When ready to prepare, place strained cashews in a Vitamix blender or another powerful food processor.
- Add water, a little at a time, and keep blending. Continue adding water and blending until the cashews reach a creamy consistency.
- Add dill, garlic, lime juice, and salt. Blend well.
- Can be made ahead of time. Dressing should last 3-5 days in the refrigerator.
Salad
- Preheat oven to 375°F
- Drizzle oil on endives; sprinkle with salt and pepper.
- Roast endives for 20-25 minutes, until edges are browned.
- Plate with evenly distributed chopped grapes, pistachios, and dressing.
Notes
Nutrition Information: Gluten-free, dairy free.
Calories: 250, Fat: 15g, Protein: 12g, Carbohydrates: 24g, Fiber: 15g, Added Sugar: 0g, Sodium: 390mg