Red Endive and Watercress Salad |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 4 |
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The vinaigrette for this salad benefits from standing for 1 hour to let the flavors of the thyme and garlic develop. Ingredients:
1 tablespoon malt vinegar or cider vinegar |
1 teaspoon dijon mustard |
1/2 teaspoon finely chopped fresh thyme |
1/4 teaspoon minced garlic |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1/4 cup extra-virgin olive oil |
1 lb belgian endives (4 large), cut crosswise into 1-inch pieces |
6 oz red endive or radicchio di treviso, cut crosswise into 1-inch pieces, or 1 medium round head radicchio, torn into bite-size pieces |
2 cups loosely packed watercress sprigs (2 ounces) |
Directions:
1. Whisk together vinegar, mustard, thyme, garlic, salt, and pepper in a large salad bowl until combined, then add oil in a slow stream, whisking until emulsified. Cover vinaigrette and let stand 1 hour.
2. Add salad greens to vinaigrette and toss to coat.
3. Cooks' note: ยท Greens can be washed, dried, and cut 4 hours ahead and chilled in a sealed plastic bag.
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