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Shaved Vegetable and Walnut Salad
- 2 large Belgian endive, very thinly sliced lengthwise
- 1 large Bosc pear, quartered, cored, very thinly sliced lengthwise
- 4—5 small inner stalks from celery heart, very thinly sliced crosswise, leaves reserved
- 1/4 cup cup chopped toasted walnuts
- 1/4 cup cup Sherry Vinaigrette (see recipe)
- Kosher salt and freshly ground black pepper
- Fresh lemon juice
Directions:View on Bon Appetit
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