No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Endive and Watercress Salad with Quick Pickled Red Onions

  • servings: 4

advertisement

advertisement

Ingredients

  • 1 medium-size red onion, very thinly sliced (about 1 cup)
  • 2 tablespoons fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 2 large endives (about 2 cups)
  • 2 small bunches of baby watercress, tough stems removed (about 4 cups)
  • 1 tablespoon extra-virgin olive oil
  • 2 ounces fresh goat cheese, crumbled

Directions

  1. Step 1

    In a small bowl, combine the onion, lemon juice, and a pinch of salt and pepper and set aside.

  2. Step 2

    Meanwhile, chop the endives in a cross-hatched fashion, beginning at the base and working to the point. Place the endive and watercress in a large bowl. With a slotted spoon, transfer the onion to the bowl of greens. Whisk the oil in a steady stream into the lemon juice, pour over the greens, and toss, until coated well.

  3. Step 3

    Divide the salad among 4 plates and crumble the goat cheese on top.

Source
Whole Living

advertisement

advertisement