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

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

135 calories; 7 g total fat; 1.5 g saturated fat; 93 mg cholesterol; 250 mg sodium. 1007 mg potassium; 13.3 g carbohydrates; 8.6 g fiber; 2 g sugar; 7.8 g protein; 6808 IU vitamin a iu; 36 mg vitamin c; 387 mcg folate; 188 mg calcium; 3 mg iron; 55 mg magnesium;

Reviews (1)

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Rating: 2 stars
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