Watercress, endive, and goat cheese salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Enough Italian bread cut into 1/2-inch | ||
| ; 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 |
| ; crumbled dried | ||
| 3 | cups | Loosely packed watercress; the coarse stems |
| ; discarded and | ||
| ; thesprigs rinsed | ||
| ; and spun dry | ||
| 1 | small | Belgian endive; trimmed and sliced |
| ; thin crosswise | ||
| 2 | ounces | Mild goat cheese such as Montrachet; crumbled (about |
| ; 1/2cup) | ||
Directions
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.