Nutrition per serving may change if servings are adjusted.
¾ teaspoon freshly grated lemon zest
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
¼ teaspoon salt
4 cups watercress, tough stems removed
2 hard-boiled eggs, (see Tip), grated through the large holes of a box grater
½ cup fresh corn kernels
2 heads Belgian endive, trimmed and leaves separated
Freshly ground pepper, to taste
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.
135 calories;7 g fat(2 g sat); 9 g fiber; 13 g carbohydrates; 8 g protein; 387 mcg folate; 93 mg cholesterol; 2 g sugars; 0 g added sugars; 6,808 IU vitamin A; 36 mg vitamin C; 188 mg calcium; 3 mg iron; 250 mg sodium; 1,007 mg potassium
Vitamin A (136% daily value), Folate (97% dv), Vitamin C (60% dv)