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Endive and Watercress Salad with Quick Pickled Red Onions

  • Servings: 4


  • 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


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

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

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