Endive salad with lemon mascarpone dressing

Indulge in the zesty flavors of endive salad drizzled with a creamy lemon mascarpone dressing. A refreshing and delightful culinary experience awaits!

Ingredients:

• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon mascarpone
• 1 1/2 teaspoons finely grated lemon zest
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground pepper
• 4 medium endives, leaves separated
• 2 bunches watercress, stemmed
• 1 small red onion, thinly sliced
• 8 anchovy fillets
• 4 hard-cooked eggs, halved
• 1/4 cup pine nuts, lightly toasted

Instructions:

1. Combine the lemon juice, mascarpone, lemon zest, olive oil, salt, and pepper in a large bowl. Mix well before adding the endives, watercress, and onion. Coat the salad with the dressing. Place one anchovy fillet on top of each egg half and position the eggs on the salad. Sprinkle pine nuts on top before serving.

Summary:

• Calories: 1168 kcal
• Fat: 103 g
• Protein: 43 g
• Carbs: 28 g
• Potassium: 1866 mg
• Magnesium: 200 mg