Watercress-and-Endive Salad

  • Total Time:
  • Servings: 4

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  • 1/4 cup pine nuts
  • 1 tablespoon mayonnaise
  • 1 tablespoon champagne vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons snipped chives
  • Kosher salt and freshly ground pepper
  • 2 bunches watercress, tough stems removed
  • 1 head Belgian endive, thinly sliced

How to make this recipe

  1. Preheat the oven to 350°. Spread the pine nuts in a pie plate and toast for about 6 minutes, until fragrant and lightly golden.

  2. In a large bowl, whisk the mayonnaise with the vinegar. Slowly whisk in the olive oil until incorporated. Add the chives and season with salt and pepper. Add the watercress, endive and pine nuts to the bowl and toss to coat. Serve at once.

Contributed By Published August 2012

491407 recipes/watercress-and-endive-salad 2013-12-06T23:56:19+00:00 Melissa Rubel Jacobson spring|winter|salads|side-dishes|4|fast|healthy|vegetarian|web-exclusive|weeknight-dinner|lunch august-2012,melissa rubel jacobson,watercress salad,endive salad,belgian endive,pecan salad recipes,watercress-and-endive-salad 491407

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