Belgian Endive, Orange And Watercress Salad
|Lemon juice||1 Tablespoon|
|French mustard||1⁄2 Teaspoon|
|Tabasco sauce||1 Tablespoon|
|Olive oil||3 Tablespoon|
|Oranges||2 , peeled and sliced|
|Belgian endive head||4 , sliced crosswise|
|Watercress||1 Bunch (100 gm), washed|
Combine the lemon juice, salt and pepper to taste, mustard, sugar and a few drops of Tabasco in a bowl.
Add the oil a little at a time, beating constantly, until the dressing is smooth.
In a large salad bowl, put the orange slices, endive and watercress.
Pour over the dressing, toss well and serve immediately, or chill for about 30 minutes before serving.