MARTHASTEWART.COM

Watercress, Endive, and Grilled-Peach Salad

    View Gallery
    1 of 1

    We Also Love

    1 of 4
    Choose fruit with a fragrant aroma and flesh that yields a bit when pressed gently. If a peach has cuts or tan spots, or if it's rock-hard or mushy, don't buy it. Color has more to do with variety than ripeness.
    Everyday Food: Great Food Fast
    • Prep Time 20 minutes
    • Total Time 20 minutes
    • Yield Serves 4
    Add to Shopping List

    Ingredients

    • 1/2 recipe Grilled Peaches
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons olive oil
    • Coarse salt and ground pepper
    • 2 Belgian endives, trimmed and cut crosswise into 1-inch pieces
    • 2 stemmed bunches watercress (about 8 cups)
    • 6 ounces halved bocconcini, or sliced fresh mozzarella

    Directions

    1. Prepare grilled peaches; quarter each half, and set aside.

    2. In a large bowl, whisk together fresh lemon juice and olive oil; season with coarse salt and ground pepper.

    3. Add Belgian endives, stemmed watercress, and bocconcini or mozzarella. Toss to coat. Divide among plates; arrange peaches next to salad.

    Recipe Reviews

    Reviews (0)

    Save to your Collections

    Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.

    Review this Recipe

    Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!