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Baby endive, semi-dried tomato, pine nut and vincotto salad

You'll need

100 gm pine nuts 80 ml (1/3 cup) extra-virgin olive oil 60 ml (¼ cup) vincotto 300 gm baby curly endive, torn into bite-sized pieces 240 gm drained semi-dried cherry tomatoes (see note)


  • 01
  • Preheat oven to 180C. Roast pine nuts on an oven tray, shaking occasionally, until lightly browned (6-8 minutes), then set aside to cool.
  • 02
  • Combine olive oil and vincotto in a bowl, season to taste and set aside.
  • 03
  • Combine endive, tomato and pine nuts in a bowl, drizzle with dressing, toss to combine and serve.
Note Semi-dried cherry tomatoes are available in jars at select grocers and Simon Johnson. To make your own, halve 500gm ripe cherry tomatoes, combine with a little olive oil and a pinch of salt and place on an oven tray lined with baking paper. Stand tomatoes in sun on a hot sunny day until reduced by half (35C for 8 hours). Alternatively, you can dry them in a dehydrator or a cool oven (70C) for 4 hours or until semi-dried.

This recipe is from the March 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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