Watercress and Endive Salad

By blum099

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 136
Total Fat: 7 g
Saturated Fat: 1 g
Cholesterol: 106 mg
Sodium: 250 mg
Total Carbohydrate: 14 g
Dietary Fiber: 9 g
Protein: 8 g

Ingredients

• Ingredients
• 3/4 teaspoon lemon zest
• 2 tablespoon lemon, juice, fresh
• 1 tablespoon oil, olive, extra virgin
• 1/4 teaspoon salt
• 4 cup(s) watercress, tough stems removed
• 2 large egg(s), hard boiled, grated through the large holes of a box grater
• 1/2 cup(s) corn, whole kernel
• 2 head(s) endive, Belgian, trimmed and leaves separated
• pepper, black ground, to taste

Details

Servings 4

Preparation

Step 1

Preparation

1. Whisk lemon zest, lemon juice, oil and salt in a large bowl. Add watercress, egg and corn; toss to combine.


2. 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.