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Bon Appétit

Endive and Watercress Salad with Mustard Seed Vinaigrette

3.8

(6)

Recipe information

  • Yield

    Makes 6 servings

Ingredients

5 large heads of Belgian endive, trimmed, sliced crosswise into 1-inch pieces (about 6 cups)
2 bunches watercress, thick stems trimmed
1 tablespoon apple cider vinegar
2 teaspoons Dijon mustard
6 tablespoons olive oil
1 teaspoon mustard seeds
1/2 cup walnuts, toasted
1/2 cup dried cranberries

Preparation

  1. Place endive and watercress in large bowl. Mix vinegar and mustard in small bowl; slowly whisk in oil. Add mustard seeds. Season dressing with salt and pepper. Pour dressing over endive and watercress; toss to coat. Transfer salad to platter. Sprinkle with walnuts and cranberries and serve.

TagsSaladEndiveChicoryLeafy GreensVegetableWatercressDried CranberryDried FruitFruitSideStarterDinnerLunchVegetarianVeganDairy FreeGluten FreeEasyQuickChristmasFallWinterBon Appétit
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