Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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




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

about 1 cup
135 calories; protein 7.8g; carbohydrates 13.3g; dietary fiber 8.6g; sugars 2.3g; fat 7g; saturated fat 1.5g; cholesterol 93.3mg; vitamin a iu 6808.2IU; vitamin c 36mg; folate 387.5mcg; calcium 188.4mg; iron 2.6mg; magnesium 55.5mg; potassium 1007.5mg; sodium 249.5mg; thiamin 0.3mg.

2 vegetable, 1/2 medium-fat meat, 1 fat