Watercress, Radish, and Endive Salad with Mustard Seed Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 1/2 teaspoons mustard seeds |
2 tablespoons apple cider vinegar |
1 tablespoon fresh lemon juice |
1 teaspoon dijon mustard |
1/3 cup olive oil |
2 bunches watercress, thick stems trimmed (about 8 cups) |
2 small heads of belgian endive, cut lengthwise into 1/4-inch-wide strips |
2 bunches radishes, trimmed, sliced |
Directions:
1. Stir mustard seeds in small dry skillet over medium heat until seeds begin to pop, about 3 minutes. Transfer to small bowl; cool. Add vinegar, lemon juice, and mustard to mustard seeds. Gradually whisk in oil. Season dressing with salt and pepper.
2. Toss watercress, endive, and radishes in bowl with enough dressing to coat.
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