Watercress and Belgian endive are topped with fresh corn kernels, grated egg and a simple lemon vinaigrette for a stunning first-course salad. Source: EatingWell Magazine, July/August 2008

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Ingredients

Directions

  • 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.

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Tips

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.

Nutrition Facts

135 calories; 7 g total fat; 93 mg cholesterol; 250 mg sodium. 13.3 g carbohydrates; 7.8 g protein; Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
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Rating: 2 stars
10/30/2011
The watercress is too strong a green for the dressing and the rest of the salad and it overpowered the rest. I would try it again with baby watercress it might be better then. Read More