Watercress, Endive and Mushroom Salad

Name: Watercress, Endive and Mushroom Salad
Total time: 20 min
Yield: 4 servings
Ingredients: 1 bunch watercress; 2 large, compact heads Belgian endive; 1/2 pound fresh, unblemished mushrooms; 3/4 cup finely grated Gruyere or Swiss cheese; 1/2 teaspoon finely chopped garlic; 1 tablespoon imported mustard; 1/2 cup sour cream; Salt to taste if desired; Freshly ground pepper to taste; 2 tablespoons red-wine vinegar; 1/4 cup corn, peanut or vegetable oil

By Pierre Franey

Total Time: About 20 minutes
Rating: (0)
Comments: Read comments

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings

1bunch watercress
2large, compact heads Belgian endive
½pound fresh, unblemished mushrooms
¾cup finely grated Gruyere or Swiss cheese
½teaspoon finely chopped garlic
1tablespoon imported mustard
½cup sour cream
Salt to taste if desired
Freshly ground pepper to taste
2tablespoons red-wine vinegar
¼cup corn, peanut or vegetable oil

Ingredient Substitution Guide

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Preparation

Step 1
Trim off and discard the tough stem ends of the watercress. Put the tender leaves and remaining stems in a salad bowl.
Step 2
Cut off the bottoms of each head of endive. Cut each head into 1-inch lengths and separate the leaves. There should be about 2 cups. Add it to the salad bowl.
Step 3
Rinse the mushrooms and pat dry. Cut them into thin slices. There should be about 1½ cups. Add to the salad bowl.
Step 4
Sprinkle the greens with the cheese.
Step 5
Blend in a separate bowl the garlic, mustard and sour cream. Add salt and pepper. Stir in the vinegar and the oil.
Step 6
Pour the sauce over the salad greens and toss to blend.