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Watercress and Endive Salad
Serves 8
3 bunches watercress, stems removed
2 heads Belgian endive, trimmed, sliced thinly and crisped
6 oz. walnut oil
4 Tbs. raspberry vinegar
1 Tbs. sweet mustard
1/2 tsp. fine sea salt
1/2 tsp. black pepper
1/2 tsp. sugar
Combine the watercress and endive in a serving bowl. Combine the walnut oil, vinegar, mustard, salt, pepper and sugar in a small mixing bowl. Just before serving, toss the greens with the dressing and serve immediately.
(Rebecca Ets-Hokin)
J. does not guarantee that all recipes posted on its Web site will adhere to the highest standards of kashrut. We reserve the right to edit, remove or reject submitted recipes.
3 bunches watercress, stems removed
2 heads Belgian endive, trimmed, sliced thinly and crisped
6 oz. walnut oil
4 Tbs. raspberry vinegar
1 Tbs. sweet mustard
1/2 tsp. fine sea salt
1/2 tsp. black pepper
1/2 tsp. sugar
Combine the watercress and endive in a serving bowl. Combine the walnut oil, vinegar, mustard, salt, pepper and sugar in a small mixing bowl. Just before serving, toss the greens with the dressing and serve immediately.
(Rebecca Ets-Hokin)
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