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

Makes 4 servings, about 1 cup each

ACTIVE TIME: 15 minutes

TOTAL TIME: 15 minutes

EASE OF PREPARATION: Easy

3/4 teaspoon freshly grated lemon zest
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
4 cups watercress, tough stems removed
2 hard-boiled eggs (see Tip), grated through the large holes of a box grater
1/2 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.

NUTRITION INFORMATION: Per serving: 136 calories; 7 g fat (1 g sat, 4 g mono); 106 mg cholesterol; 14 g carbohydrate; 8 g protein; 9 g fiber; 250 mg sodium; 1,011 mg potassium.
Nutrition bonus: Vitamin A (140% daily value), Vitamin C (60% dv), Potassium (29% dv), Calcium (20% dv), Iron (15% dv).
0 Carbohydrate Servings
Exchange: 2 vegetable, 1/2 medium-fat meat, 1 fat

TIP: 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.