Watercress & Endive Salad
Watercress and Belgian endive are topped with fresh corn kernels, grated egg and a simple lemon vinaigrette for a stunning first-course salad.
Prep Time:
15 mins
Total Time:
15 mins
Servings:
4 servings, about 1 cup each
Ingredients
-
3/4 teaspoon freshly grated lemon zest
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2 tablespoons lemon juice
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1 tablespoon extra-virgin olive oil
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1/4 teaspoon salt
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4 cups watercress, tough stems removed
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2 hard-boiled eggs, (see Tip), grated through the large holes of a box grater
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1/2 cup fresh corn kernels
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2 heads Belgian endive, trimmed and leaves separated
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Freshly ground pepper, to taste
Directions
1.
Whisk lemon zest, lemon juice, oil and salt in a large bowl. Add watercress, egg and corn; toss to combine. To serve, arrange about 6 endive leaves on each salad plate in the shape of a star and top with about 1 cup of the salad. Season with pepper.
Tip:
Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.
Nutrition information
Calories 136, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 4 g, Cholesterol 106 mg, Sodium 250 mg, Carbohydrate 14 g, Fiber 9 g, Protein 8 g, Potassium 1011 mg. Daily Values: Vitamin A 140%, Vitamin C 60%, Calcium 20%, Iron 15%. Exchanges: Vegetable 2, Medium-Fat Meat 0.5, Fat 1
Percent Daily Values are based on a 2,000 calorie diet
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