Watercress Endive And Apple Salad With Cider Dressing Recipe Epicuriouscom

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RED ENDIVE AND WATERCRESS SALAD



Red Endive and Watercress Salad image

The vinaigrette for this salad benefits from standing for 1 hour to let the flavors of the thyme and garlic develop.

Yield Makes 4 to 6 servings

Number Of Ingredients 10

1 tablespoon malt vinegar or cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon finely chopped fresh thyme
1/4 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup extra-virgin olive oil
1 lb Belgian endives (4 large), cut crosswise into 1-inch pieces
6 oz red endive or radicchio di Treviso, cut crosswise into 1-inch pieces, or 1 medium round head radicchio, torn into bite-size pieces
2 cups loosely packed watercress sprigs (2 ounces)

Steps:

  • Whisk together vinegar, mustard, thyme, garlic, salt, and pepper in a large salad bowl until combined, then add oil in a slow stream, whisking until emulsified. Cover vinaigrette and let stand 1 hour.
  • Add salad greens to vinaigrette and toss to coat.

WATERCRESS, ENDIVE AND APPLE SALAD WITH CIDER DRESSING



Watercress, Endive and Apple Salad with Cider Dressing image

Categories     Salad     Fruit     Apple     Almond     Endive     Watercress     Gourmet

Yield Serves 6

Number Of Ingredients 12

1 tablespoon apple cider
1 tablespoon cider vinegar
2 teaspoons fresh lemon juice
1 teaspoon Dijon-style mustard
1 tablespoon minced shallot
1/2 teaspoon Worcestershire sauce
1/8 teaspoon dried thyme, crumbled
1/4 cup vegetable oil
1 1/2 Red Delicious apples
2 Belgian endives, 2 inches cut from the tips and reserved for garnish and the remainder cut crosswise into 1/2-inch-thick slices
6 cups loosely packed watercress sprigs, rinsed and spun dry
3 tablespoons crumbled sliced almonds

Steps:

  • In a bowl whisk together the cider, the vinegar, the lemon juice, the mustard, the shallot, the Worcestershire sauce, the thyme, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Let the dressing stand at room temperature for 30 minutes to let the flavors develop. In another bowl toss the apples, cored and cut into 1/2-inch pieces, with 2 tablespoons of the dressing. In a large bowl toss together the endive slices and the watercress with the remaining dressing and divide the watercress mixture among the 6 salad plates. Top the watercress with the apples and the almonds and garnish the plates with the reserved endive tips.

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