Romaine Watercress And Endive Salad
|Watercress||2 Bunch (200 gm)|
|Endive spears||24 (About 3 Whole Endives)|
|Spanish vinaigrette||1⁄4 Cup (4 tbs), made with walnut oil|
Wash the romaine, discarding damaged and wilted leaves, and pat dry.
Remove the large stems from the watercress, wash the leaves, and dry them.
Separate the endives into spears.
Put the greens, endive, and dressing in a large bowl and toss, or arrange the greens on 4 salad plates and sprinkle each serving with 1 tablespoon of dressing.