Description
Chef Andrew Carmellini of A Voce Restaurant in New York celebrates the bounty of the harvest with this delicious - yet simple - salad featuring crisp green apples and caramelized California pistachios.

Ingredients

• 4 cups arugula, picked and washed
  
• 2 cups watercress, picked and washed
  
• 1 bulb fennel, sliced in half lengthwise then thinly sliced
  
• 1 cored green apple, thinly sliced
  
• 3 stalks celery, thinly sliced
  
• 4 leaves basil, washed and coarsely chopped
  
• 3 tablespoons white raisins, soaked in warm water and drained
  
• 1/4 cup extra virgin olive oil
  
• 2 whole lemons, zested then juiced
  
• Salt and freshly ground pepper, to taste
  
• 2 tablespoons grated Parmesan cheese
  
• 1 tablespoon breadcrumbs
  
• 1/2 cup California pistachios, caramelized

Preparation
Combine all ingredients except cheese and breadcrumbs in mixing bowl. Season with salt and freshly ground black pepper, to taste. Divide into 6 salad bowls; top with cheese, breadcrumbs and caramelized pistachios. Serve immediately.

Nutrition
Nutritional Analysis (Amount per Serving): Calories 250, Total Fat 16g, Saturated Fat 2.5g, Monounsaturated Fat 10g, Cholesterol less than 5mg, Sodium 610mg, Potassium 530mg, Carbohydrate 27g, Dietary Fiber 5g, Protein 6g

Serves
Serves 6

Variations
no information available