Watercress & Endive Salad

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Watercress & Endive Salad

Watercress & Endive Salad

Watercress and Belgian endive are topped with fresh corn kernels, grated egg and a simple lemon vinaigrette for a stunning first-course salad.

Serves 4

Prep Time 15 min

Total Time 15 min.


  • 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.