Watercress and Belgian endive are topped with fresh corn kernels, grated egg and a simple lemon vinaigrette for a stunning first-course salad.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2008


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

135.2 calories; protein 7.8g 16% DV; carbohydrates 13.3g 4% DV; exchange other carbs 1; dietary fiber 8.6g 34% DV; sugars 2.3g; fat 7g 11% DV; saturated fat 1.5g 8% DV; cholesterol 93.3mg 31% DV; vitamin a iu 6808.2IU 136% DV; vitamin c 36mg 60% DV; folate 387.5mcg 97% DV; calcium 188.4mg 19% DV; iron 2.6mg 15% DV; magnesium 55.5mg 20% DV; potassium 1007.5mg 28% DV; sodium 249.5mg 10% DV; thiamin 0.3mg 28% DV.

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