freshly grated lemon zest
extra-virgin olive oil
watercress, tough stems removed
hard-boiled eggs, (see Tip), grated through the large holes of a box grater
fresh corn kernels
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.
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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