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.

TagsSalad French European Watercress Leafy Greens Vegetable Endive Chicory Garlic Root Vegetable Starter Dinner Lunch Gluten Free Nut Free Dairy Free Vegan Vegetarian Easy Quick No-Cook Gourmet

Recipe notes

The Most-Saved Recipes in the Epicurious App This Week

Like Greek lemon potatoes and gochujang chicken stir-fry.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.