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–+ servings

Salade De Cresson Et Endives

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Prep Time 15 minutes
Total Time 20 minutes
Course Salads and Dressings, Vegetarian
Servings 4
Calories 138.36 kcal

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.
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