Scarpetta’s Pasta

We made the Scarpetta’s Pasta we liked so much. We also made Endive Salad with Creamy Pine Nut Dressing and Shaved Parmesan. These are two favorites that make for a wonderful dinner.

You can get the recipe for Scarpetta’s Pasta from our blog of: August 24, 2015. Click the date to get the recipe. The recipe for the Endive Salad With Creamy Pine Nut Dressing And Shaved Parmesan is below. They are both great!

Endive Salad With Creamy Pine Nut Dressing And Shaved Parmesan

The Scarpetta Cookbook

Scott Conant

For The Dressing

¼       cup pine nuts, toasted

¼       cup fresh lemon juice

3       tablespoons honey, such as wildf lower

Kosher salt

Pinch of crushed red pepper

½       cup extra-virgin olive oil

For Serving

16       endive leaves, cut in half lengthwise

12       radicchio leaves, quartered

16       arugula leaves, preferably wild arugula, torn in half

28       strips shaved Parmigiano-Reggiano cheese

¼       cup pine nuts, toasted

For the Dressing: In a blender, puree the pine nuts, lemon juice, honey, m teaspoons salt, and the crushed red pepper. With the machine running, slowly drizzle in the olive oil a little at a time; the dressing should be a thick, mayonnaise-like consistency, transfer the dressing to a bowl and stir in 2 tablespoons water. Taste and season with additional salt if necessary. (The dressing can be kept in a covered container for 2 days in a refrigerator).

To Serve: In a large bowl, gently toss the endive, radicchio, and arugula with ¼ cup of the dressing and half of the Parmigiano-Reggiano. Divide among the serving plates and top with the remaining Parmigiano-Reggiano and the Pine Nuts. Drizzle with the remaining vinaigrette and serve.