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Watercress & Endive Salad

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

Prep: 15 minutes | Total Time: 15 minutes
  • 3/4 teaspoon
    freshly grated lemon zest
  • 2 tablespoons
    lemon juice
  • 1 tablespoon
    extra-virgin olive oil
  • 1/4 teaspoon
  • 4 cups
    watercress, tough stems removed
  • 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
  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.
Nutritional Information

Makes: 4 servings, about 1 cup each
  • Calories135
  • Fat7 g
    • Saturated fat2 g
  • Cholesterol93 g
  • Carbohydrates13 g
    • Dietary fiber9 g
  • Protein8 g
  • Sodium250 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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