Name: Watercress and Belgian Endive Salad
Yield: Makes 8 servings
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

Salade de Cresson et Endive

Active time: 10 min Start to finish: 10 min

Recipe information

Yield
Makes 8 servings

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

Preparation

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.