Name: Watercress, Radish, and Endive Salad with Mustard Seed Vinaigrette
Yield: Makes 6 servings
Ingredients: 1 1/2 teaspoons mustard seeds; 2 tablespoons apple cider vinegar; 1 tablespoon fresh lemon juice; 1 teaspoon Dijon mustard; 1/3 cup olive oil; 2 bunches watercress, thick stems trimmed (about 8 cups); 2 small heads of Belgian endive, cut lengthwise into 1/4-inch-wide strips; 2 bunches radishes, trimmed, sliced

Recipe information

Yield
Makes 6 servings

Ingredients

1 1/2 teaspoons mustard seeds

2 tablespoons apple cider vinegar

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

1/3 cup olive oil

2 bunches watercress, thick stems trimmed (about 8 cups)

2 small heads of Belgian endive, cut lengthwise into 1/4-inch-wide strips

2 bunches radishes, trimmed, sliced

Preparation

Step 1
Stir mustard seeds in small dry skillet over medium heat until seeds begin to pop, about 3 minutes. Transfer to small bowl; cool. Add vinegar, lemon juice, and mustard to mustard seeds. Gradually whisk in oil. Season dressing with salt and pepper.
Step 2
Toss watercress, endive, and radishes in bowl with enough dressing to coat.

TagsSalad Watercress Leafy Greens Vegetable Radish Root Vegetable Endive Chicory Starter Dinner Lunch Nut Free Gluten Free Dairy Free Vegan Vegetarian Easy Quick Bon Appétit

Recipe notes

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