Watercress and Endive Salad

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
Watercress and Endive Salad
Watercress and Endive Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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

Directions

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.

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