With rich flavours, a sharp salad gives a contrast in tastes, which complements the meal. Toast pine nuts in a dry frying pan on medium-low heat until golden brown, about 2 to 3 minutes.

Serves: 8

Ingredients

• 2 Belgian endives, sliced
• 1 small head radicchio, sliced
• 2 bunches watercress, stems removed
• 1 small red onion, thinly sliced
• 1/2 cup (125 mL) toasted pine nuts

Tapenade Dressing

• 1 clove garlic, chopped
• 3 tbsp (45 mL) balsamic vinegar
• 2 tbsp (25 mL) tapenade
• 1/2 cup (125 mL) olive oil
• 2 tbsp (25 mL) chopped fresh parsley
• Freshly ground pepper

Method

Combine endives, radicchio and watercress in a bowl. Top with red onion and pine nuts.

Combine garlic and balsamic vinegar in a bowl. Stir in tapenade. Whisk in oil. Stir in parsley and season with pepper. Pour dressing over salad and toss together.