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.
- 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
- Wash and trim watercress. Cut endives into 1/4-inch slices, discarding core.
- Whisk together vinegar, mustard, shallots, thyme, parsley and salt and pepper to taste in small bowl. Gradually whisk in oil.
- Place watercress in salad bowl. Sprinkle endive around watercress. Top watercress with chopped eggs. Drizzle on vinaigrette. Serve as is or toss and serve.
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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