Hunter Salad
- Total Time
- About 15 minutes
- Rating
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Ingredients
- 1cup pecan halves
- 1red apple
- Juice of ½ lemon
- 2bunches watercress
- 4small heads Belgian endive
- ¼pound crumbly chevre
Nutritional analysis per serving (6 servings)
190 calories; 16 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 6 grams protein; 101 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 300 degrees. Spread the pecans in a single layer on a small baking sheet and roast until crisp, about five minutes. Transfer to a small bowl to cool, then chop coarsely.
- Step 2
Peel and core the apple, then either slice thinly or dice coarsely. Sprinkle with lemon juice and set aside.
- Step 3
Remove any tough stems from the watercress. Wash the tender leaves, drain well and dry thoroughly. Discard any brown outer leaves from the endive and rinse the remainder. Separate the leaves and dry them. Arrange the leaves in a spoke pattern on each of four to six large serving plates. Top with a good handful of watercress. Arrange some of the apple pieces on top, then sprinkle with the toasted pecans. Crumble chevre evenly over each salad.
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