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Gallery Endive and Watercress Salad with Quick Pickled Red Onions Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1 medium-size red onion, very thinly sliced (about 1 cup) 2 tablespoons fresh lemon juice Kosher salt and freshly ground black pepper 2 large endives (about 2 cups) 2 small bunches of baby watercress, tough stems removed (about 4 cups) 1 tablespoon extra-virgin olive oil 2 ounces fresh goat cheese, crumbled
Gallery Endive and Watercress Salad with Quick Pickled Red Onions
Recipe Summary Servings: 4
Gallery
Endive and Watercress Salad with Quick Pickled Red Onions
Endive and Watercress Salad with Quick Pickled Red Onions
Endive and Watercress Salad with Quick Pickled Red Onions
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1 medium-size red onion, very thinly sliced (about 1 cup) 2 tablespoons fresh lemon juice Kosher salt and freshly ground black pepper 2 large endives (about 2 cups) 2 small bunches of baby watercress, tough stems removed (about 4 cups) 1 tablespoon extra-virgin olive oil 2 ounces fresh goat cheese, crumbled
Directions
In a small bowl, combine the onion, lemon juice, and a pinch of salt and pepper and set aside.
Meanwhile, chop the endives in a cross-hatched fashion, beginning at the base and working to the point. Place the endive and watercress in a large bowl. With a slotted spoon, transfer the onion to the bowl of greens. Whisk the oil in a steady stream into the lemon juice, pour over the greens, and toss, until coated well.
Divide the salad among 4 plates and crumble the goat cheese on top.
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All Reviews for Endive and Watercress Salad with Quick Pickled Red Onions
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Endive and Watercress Salad with Quick Pickled Red Onions
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
