Watercress Apple and Witlof Salad

  • Recipe copyright William Granger

Total Time:
15 min
Prep:
15 min
Inactive Prep:
--
Cook:
--
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 bunch watercress, stemmed
  • 2 witlofs or Belgian endives, outer leaves discarded
  • 1 apple
  • Juice of 1/2 lemon
  • 2 teaspoons Champagne vinegar
  • 2 teaspoons Dijon mustard
  • 1 1/2 tablespoons olive oil
  • Sea salt and freshly ground black pepper
    • Directions

      In a salad bowl, combine the watercress and witlof leaves. Quarter the apple, remove its core and thinly slice the fruit. Sprinkle the apple with some of the lemon juice and add the apple slices to the salad greens.

      In a small bowl, whisk together the remaining lemon juice, vinegar, mustard and olive oil, then adjust the seasonings with salt and black pepper, to taste. Drizzle the dressing over the salad and serve.

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