Adaptable, this wonderful recipe is great with the addition of radicchio, bleu cheese and walnuts, but no matter how you make it, this always produces spectacular results.

Watercress and Endive Salad with Mustard Vinaigrette

Watercress and Endive Salad with Mustard Vinaigrette
Recipe type: Salads and Dressings
Serves: 10
  • 2 bunches watercress
  • 4 large Belgian endives
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon whole-grain mustard
  • 2 teaspoons minced shallots
  • 1/2 teaspoon chopped thyme
  • 1 teaspoon minced parsley
  • salt, to taste
  • freshly-ground black pepper, to taste
  • 6 Tablespoons oil
  • 2 hard-boiled eggs; chopped
  1. Wash and trim watercress. Cut endives into 1/4-inch slices, discarding core.
  2. Whisk together vinegar, mustard, shallots, thyme, parsley and salt and pepper to taste in small bowl. Gradually whisk in oil.
  3. Place watercress in salad bowl. Sprinkle endive around watercress. Top watercress with chopped eggs. Drizzle on vinaigrette. Serve as is or toss and serve.
This recipe yields 8 to 10 servings.

Each of 10 servings: 128 calories; 97 mg sodium; 42 mg cholesterol; 10 grams fat; 8 grams carbohydrates; 4 grams protein; 2.04 grams fiber

NOTES : Recipe from independent film producer Sarah Pillsbury

Radicchio, an endive, goes well with this salad, as do crumbled bleu cheese and walnut halves, producing a great salad, as shown in the photo.

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