Watercress & Endive Salad

Watercress & Endive Salad

1 Review
From: EatingWell Magazine, July/August 2008

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

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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


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  1. 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 information

  • Serving size: about 1 cup
  • Per serving: 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
  • Nutrition Bonus: Vitamin A (136% daily value), Folate (97% dv), Vitamin C (60% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, ½ medium-fat meat, 1 fat

Reviews 1

July 04, 2010
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By: Sally Kline
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.
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