Endive Salad with Lemon Mascarpone Dressing

Slideshow: More Terrific Salads

  • Servings: 6

Related Video

More Videos
How to Poach Eggs in a Strainer


  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon mascarpone
  • 1 1/2 teaspoons finely grated lemon zest
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 4 medium endives, leaves separated
  • 2 bunches watercress, stemmed
  • 1 small red onion, thinly sliced
  • 8 anchovy fillets
  • 4 hard-cooked eggs, halved
  • 1/4 cup pine nuts, lightly toasted

How to make this recipe

  1. In a large bowl, whisk the lemon juice with the mascarpone and lemon zest. Whisk in the olive oil and season with salt and pepper. Add the endives, watercress and onion and toss with the dressing. Place an anchovy fillet on each egg half and arrange the eggs around the salad. Garnish with the pine nuts and serve.

Suggested Pairing

This sharp-flavored salad would be best accompanied by an assertive California Sauvignon Blanc.

Contributed By Published January 1999

480832 recipes/endive-salad-with-lemon-mascarpone-dressing 2013-12-06T23:24:56+00:00 Erica De Mane spring|winter|christmas|dinner-party|easter|mothers-day|new-years-eve|italian|salads|side-dishes|6|basic-easy|no-cook|weeknight-dinner|lunch january-1999,erica de mane,italian food,endive salad,lemon mascarpone cheese dressing,side dish,salad recipe,anchovy and eggs recipes,endive-salad-with-lemon-mascarpone-dressing 480832

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5