Watercress & Endive Salad

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Watercress and Belgian endive are topped with fresh corn kernels, grated egg and a simple lemon vinaigrette for a stunning first-course salad.

Watercress & Endive Salad
Nutritionist Tested & Approved

Time: 15 minutes

Ingredients
  • 3/4 teaspoon freshly grated lemon zest

  • 2 tablespoons lemon juice

  • 1 tablespoon extra-virgin olive oil

  • 1/4 teaspoon salt

  • 4 cups watercress, tough stems removed

  • 2 hard-boiled eggs, (see Tip), grated through the large holes of a box grater

  • 1/2 cup fresh corn kernels

  • 2 heads Belgian endive, trimmed and leaves separated

  • Freshly ground pepper, to taste

Directions
  1. Whisk lemon zest, lemon juice, oil and salt in a large bowl. Add watercress, egg and corn; toss to combine. To serve, arrange about 6 endive leaves on each salad plate in the shape of a star and top with about 1 cup of the salad. Season with pepper.

Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.


Nutritional Facts

Servings
4
Calories
135
Added Sugars
0g
Carbohydrates
13g
Cholesterol
93mg
Dietary Fiber
9g
Fat
7g
Monounsaturated Fat
4g
Potassium
1007mg
Protein
8g
Saturated Fat
2g
Sodium
250mg
Bonus
Vitamin A (140% daily value)
Vitamin C (60% dv)
Potassium (29% dv)
Calcium (20% dv)
Iron (15% dv)
Carbohydrate Servings
1
Exchanges
2 vegetable
1/2 medium-fat meat
1 fat

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