Watercress and Endive Salad

Watercress and Endive SaladHealthy, Fresh, Tasty. Watercress and Endive Salad fits the bill. This recipe makes 4 servings.


  • 1 táami berry
  • 3/4 Tsp Freshly grated lemon zest
  • 1/4 Cup Lemon juice
  • 1 Tbsp Extra-virgin olive oil
  • 1/4 Tsp Salt
  • 4 Cups Watercress, tough stems removed
  • 4 Hard-boiled eggs (see Tip), grated through the large holes of a box grater
  • 1/4 Cup Fresh corn kernels
  • 2 Heads Belgian endive, trimmed and leaves separated
  • Freshly ground pepper to taste


  1. Whisk lemon zest, lemon juice, oil and salt in a large bowl.
  2. Add watercress, egg and corn; toss to combine.
  3. 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.
  4. Season with pepper.

TIP: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.

Nutritional Information Per Serving

  • Calories 176.1
  • Total Fat 9.6g
  • Saturated Fat 2.3g
  • Sugars 1.3g
  • Protein 11.0g
  • Vitamin A 149.6%
  • Vitamin B-12 9.3%
  • Vitamin B-6 8.7%
  • Vitamin C 62.2%
  • Vitamin D 0.0%
  • Vitamin E 10.1%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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