Watercress and endive salad with mustard vinaigrette
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | bunches | Watercress |
| 4 | larges | Belgian endives |
| 2 | tablespoons | Red wine vinegar |
| 1 | tablespoon | Whole-grain mustard |
| 2 | teaspoons | Minced shallots |
| ½ | teaspoon | Chopped thyme |
| 1 | teaspoon | Minced parsley |
| Salt and pepper | ||
| 6 | tablespoons | Oil |
| 2 | Hard-boiled eggs; chopped | |
Directions
Wash and trim watercress. Cut endives into ¼-inch slices, discarding core. Whisk together vinegar, mustard, shallots, thyme, parsley and salt and pepper to taste in small bowl. Gradually whisk in oil. Place watercress in salad bowl. Sprinkle endive around watercress. Top watercress with chopped eggs. Drizzle on vinaigrette. Serve as is or toss and serve. Yields 8 to 10 servings.
Each of 10 servings: 128 calories; 97 mg sodium; 42 mg cholesterol; 10 grams fat; 8 grams carbohydrates; 4 grams protein; 2.04 grams fiber Recipe Source: Los Angeles Times - 03-31-1999 Recipe from independent film producer Sarah Pillsbury
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@...
Converted by MM_Buster v2.0l.