Watercress Salad with Belgian Endive and Apple

September 25, 2002

3 bunches small-leafed watercress (about 2 pounds)
2 Belgian endives
1 green apple
Juice of 1 lemon
1 tbs Champagne vinegar
2 tbs Dijon mustard
Salt and pepper
3 tbs olive oil

Wash the watercress and remove any large stems. Dry and put in the refrigerator. Quarter and the apple and remove the core from the quarters. Slice the apple quarters thin, and cut the slices into julienne. Remove any damaged or brown outer leaves from the endive. Quarter them and cut away the core. Cut the endive quarters lengthwise into long strips.

Make a vinaigrette in a salad bowl by whisking together the lemon juice, vinegar, mustard, and salt and pepper. Let stand for a few minutes, then whisk in the olive oil. Add the watercress, endive, and apple to the bowl and toss thoroughly to coat everything with the vinaigrette. Taste and correct the seasoning if necessary.

Serves 4.

Chez Panisse Vegetables, Alice Waters

Keckler's Komments:

There's nothing more satisfying or refreshing on a hot summer day than this salad.

I found that julienning the endive too far in advance left me with brown-edged slices, so it's better to make the vinaigrette before dealing with the apples or endive.