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Watercress Endive And Apple Salad With Cider Dressing

Ingredients
  Apple cider 1 Tablespoon
  Cider vinegar 1 Tablespoon
  Fresh lemon juice 2 Teaspoon
  Dijon-style mustard 1 Teaspoon
  Minced shallot 1 Tablespoon
  Worcestershire sauce 1⁄2 Teaspoon
  Dried thyme 1⁄8 Teaspoon, crumbled
  Vegetable oil 1⁄4 Cup (4 tbs)
  Red delicious apples 1 1⁄2
  Belgian endives 2 , 2 inches cut from the tips and reserved for garnish and the remainder cut crosswise into 1/2-inch-thick slices
  Watercress sprigs 6 Cup (96 tbs), rinsed and spun dry
  Sliced almonds 3 Tablespoon, crumbled
Directions

In a bowl whisk together the cider, the vinegar, the lemon juice, the mustard, the shallot, the Worcestershire sauce, the thyme, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
Let the dressing stand at room temperature for 30 minutes to let the flavors develop.
In another bowl toss the apples, cored and cut into 1/2-inch pieces, with 2 tablespoons of the dressing.
In a large bowl toss together the endive slices and the watercress with the remaining dressing and divide the watercress mixture among 6 salad plates.
Top the watercress mixture with the apples and the almonds and garnish the plates with the reserved endive tips.

Recipe Summary

Method: 
Tossed
Course: 
Fruit Dessert

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