RED ENDIVE AND WATERCRESS SALAD

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Red Endive and Watercress Salad image

The vinaigrette for this salad benefits from standing for 1 hour to let the flavors of the thyme and garlic develop.

Yield Makes 4 to 6 servings

Number Of Ingredients 10

1 tablespoon malt vinegar or cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon finely chopped fresh thyme
1/4 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup extra-virgin olive oil
1 lb Belgian endives (4 large), cut crosswise into 1-inch pieces
6 oz red endive or radicchio di Treviso, cut crosswise into 1-inch pieces, or 1 medium round head radicchio, torn into bite-size pieces
2 cups loosely packed watercress sprigs (2 ounces)

Steps:

  • Whisk together vinegar, mustard, thyme, garlic, salt, and pepper in a large salad bowl until combined, then add oil in a slow stream, whisking until emulsified. Cover vinaigrette and let stand 1 hour.
  • Add salad greens to vinaigrette and toss to coat.

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