Watercress, endive, and goat cheese salad

Yield: 1 servings

Measure Ingredient
\N \N Enough Italian bread cut into 1/2-inch
\N \N ; cubes to measure 1 cup
¼ cup Olive oil
1½ tablespoon Fresh lemon juice; or to taste
½ teaspoon Dijon-style mustard
1 teaspoon Minced fresh thyme leaves or 1/4 teaspoon
\N \N ; crumbled dried
3 cups Loosely packed watercress; the coarse stems
\N \N ; discarded and
\N \N ; thesprigs rinsed
\N \N ; and spun dry
1 small Belgian endive; trimmed and sliced
\N \N ; thin crosswise
2 ounces Mild goat cheese such as Montrachet; crumbled (about
\N \N ; 1/2cup)

In a small bowl toss the bread cubes with 1 tablespoon of the oil and salt to taste and on a baking sheet toast them in the middle of preheated 350F.

oven for 10 minutes, or until they are golden. Transfer the croutons to a salad bowl and let them cool. In another small bowl whisk together the lemon juice, the mustard, the thyme, and salt and pepper to taste, add the remaining oil in a stream, whisking, and whisk the dressing until it is emulsified. To the croutons add the watercress, the endive, the goat cheese, and the dressing and toss the salad well.

Serves 2.

Gourmet May 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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