Ingredients
- 1 bunch frisée (French curly endive; 8 oz), trimmed
- 2 bunches watercress, tough stems discarded
- 1/3 cup fresh mint, torn into small pieces
- 3 scallions, thinly sliced
- 3 to 4 tablespoons extra-virgin olive oil
- 1 tablespoon aged red-wine vinegar or lemon juice, or to taste
- 1/2 cup pine nuts, toasted and salted
Description
Salad Brightened With Mint.
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