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    Watercress & Endive Salad

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


    • 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


    Step 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.

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