Watercress and Belgian Endive Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Salade de Cresson et Endive Active time: 10 min Start to finish: 10 min Ingredients:
5 1/4 teaspoons white-wine vinegar |
1 garlic clove, minced |
1/8 teaspoon fine sea salt |
1/8 teaspoon black pepper |
1/3 cup olive oil |
3 large bunches watercress sprigs (9 ounces), coarse stems discarded |
1 1/2 lb belgian endives, cut crosswise into 1/2-inch-wide pieces |
Directions:
1. Whisk together vinegar, garlic, sea salt, and pepper in a bowl until salt is dissolved, then add oil in a slow stream, whisking until emulsified. Toss watercress and endive with just enough dressing to coat in a large bowl, then season with salt and pepper.
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