Watercress, Endive, and Corn Salad with Lemon Dressing
Salads • World
Description
You can leave the endive leaves whole on the plates and arrange the salad inside them.
Ingredients
- Citrus Zest Mix ¾ teaspoon
- Meyer Lemon Juice 2 tablespoons
- Olive Oil 1 tablespoon
- Salt to taste
- Ground Black Pepper to taste
- Watercress 25 oz
- Chocolate eggs 2 pieces
- Sweet Corn Sticks ½ cup
- Endive 2 heads
Step-by-Step Guide
Step 1
Boil the eggs in boiling water until hard, then cool them under cold water and peel. Grate them on a coarse grater. Separate the endive into leaves and chop them. Remove the stems from the watercress.
Step 2
In a bowl, mix the lemon zest and juice, olive oil, a little salt, and pepper.
Step 3
Add the watercress, eggs, corn, and endive. Toss and serve.
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