Watercress and Endive Salad

Name: Watercress and Endive Salad
Total time: 15 min
Yield: 4 servings
Ingredients: 1 large bunch watercress; 2 heads Belgian endive; 1 tablespoon lemon juice; 1 tablespoon red-wine vinegar; 2 teaspoons Dijon-style mustard; Salt and freshly ground pepper to taste; 3 tablespoons olive oil

By Pierre Franey

Total Time: 15 minutes
Rating: 4(6)
Comments: Read comments

Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings

1large bunch watercress
2heads Belgian endive
1tablespoon lemon juice
1tablespoon red-wine vinegar
2teaspoons Dijon-style mustard
Salt and freshly ground pepper to taste
3tablespoons olive oil

Ingredient Substitution Guide

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Preparation

Step 1
Cut off the tough stems of the watercress and discard.
Step 2
Cut off the end of the endive and cut the head into bite-size pieces.
Step 3
Rinse watercress and endive and drain or spin dry. Put in a salad bowl.
Step 4
Put the lemon juice, vinegar, mustard, salt and pepper in a small bowl. Using a wire whisk, beat in the oil. Pour the dressing over the salad greens and toss.