Red Endive and Watercress SaladMikkel Vang
The vinaigrette for this salad benefits from standing for 1 hour to let the flavors of the thyme and garlic develop.
Cooks' note:
· Greens can be washed, dried, and cut 4 hours ahead and chilled in a sealed plastic bag.
Recipe information
Total Time
1 1/4 hr
Yield
Makes 4 to 6 servings
Ingredients
1 tablespoon malt vinegar or cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon finely chopped fresh thyme
1/4 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup extra-virgin olive oil
1 lb Belgian endives (4 large), cut crosswise into 1-inch pieces
6 oz red endive or radicchio di Treviso, cut crosswise into 1-inch pieces, or 1 medium round head radicchio, torn into bite-size pieces
2 cups loosely packed watercress sprigs (2 ounces)
Preparation
Step 1
Whisk together vinegar, mustard, thyme, garlic, salt, and pepper in a large salad bowl until combined, then add oil in a slow stream, whisking until emulsified. Cover vinaigrette and let stand 1 hour.
Step 2
Add salad greens to vinaigrette and toss to coat.
