Best Red Endive And Watercress Salad Recipes

Endive and Watercress Salad with Quick Pickled Red Onions image

Provided by Martha Stewart

Number Of Ingredients 7

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

Steps:

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.

Red Endive and Watercress Salad image

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.