Salade De Cresson Et Endives
Nutrition
Calories: 138.36 kcalCarbohydrates: 2.14 gProtein: 0.91 gFat: 14.41 gSaturated Fat: 2 gSodium: 1 mgFiber: 0.69 gVitamin A: 0.8065 IUCalcium: 19.63 mgIron: 0.35 mg
Ingredients
- 1 large or 2 small bunches watercress
- 1 head Belgian endive
- 1/2 to 3/4 cup thinly sliced loosely packed cucumber slices
- 1 tbsp lemon juice
- 2 tsp imported mustard
- Salt and freshly ground pepper to taste
- 4 tbsp oil preferably walnut oil.
Instructions
- Cut off the tough stems of the watercress and discard.
- Cut off the end of the endive and cut head into bite-size pieces.
- Rinse watercress and endive in cold water and drain or spin dry. Add to a salad bowl. Add the cucumber slices.
- Add the lemon juice, mustard, salt, and pepper to another small bowl. Using a wire whisk, beat in the oil. Pour the dressing over the salad and toss.