Endive and Watercress Salad with Apples and Herbs


  • 4 medium heads Belgian endive (about 1 lb. total)
  • 1 medium shallot, finely diced (1/3 cup)
  • 1 Tbs. fresh lemon juice; more as needed
  • 1 Tbs. white wine vinegar; more as needed
  • Kosher salt
  • 6 Tbs. heavy cream
  • 2 Tbs. extra-virgin olive oil
  • + 8 more ingredients
    • Freshly ground black pepper
    • 1 bunch watercress (about 4 oz.), thick stems trimmed, cut into 3-inch sprigs (5 cups)
    • 1 large, crisp apple such as Pink Lady, Sierra Beauty, or Granny Smith, thinly sliced
    • 1 Tbs. coarsely chopped fresh tarragon
    • 1 Tbs. chives, cut at an angle into ¼-inch lengths
    • 1 Tbs. coarsely chopped fresh chervil (optional)
    • 1 Tbs. coarsely chopped fresh flat-leaf parsley (optional)
    • 1/3 cup almonds, toasted and coarsely chopped

Pluck off any bruised or damaged outer leaves from the endives and then cut the heads in half lengthwise through the root ends. Holding your knife at an angle, cut the endives crosswise into 1-inch-thick slices. Discard the root ends.

View full recipe at SpringPad


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