Ingredients
- 3/4 teaspoon freshly grated lemon zest
- 2 tablespoon lemon juice
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- 4 cups watercress, tough stems removed
- 2 hard-boiled eggs, (see Tip), grated through the large holes of a box grater
- 1/2 cup fresh corn kernels
- 2 heads Belgian endive, trimmed and leaves separated
- Freshly ground pepper, to taste
Cooking Directions
Step 1
Whisk lemon zest, lemon juice, oil and salt in a large bowl. Add watercress, egg and corn; toss to combine. To serve, arrange about 6 endive leaves on each salad plate in the shape of a star and top with about 1 cup of the salad. Season with pepper.
Nutrition Info
- Serving: Per serving
- Calories: 136
- Carbohydrates: 14g
- Fat: 7g
- Protein: 8g
- Dietary Fiber: 9g
- Saturated Fat: 1g
- Monounsaturated Fat: 4g
- Cholesterol: 106mg
- Potassium: 1011mg
- Sodium: 250mg
- Exchanges: 2 vegetable, 1/2 medium-fat meat, 1 fat
- Carbohydrate Servings: 0