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Bon Appétit

Watercress, Radish, and Endive Salad with Mustard Seed Vinaigrette

4.4

(6)

Recipe information

  • Yield

    Makes 6 servings

Ingredients

1 1/2 teaspoons mustard seeds
2 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/3 cup olive oil
2 bunches watercress, thick stems trimmed (about 8 cups)
2 small heads of Belgian endive, cut lengthwise into 1/4-inch-wide strips
2 bunches radishes, trimmed, sliced

Preparation

  1. Step 1

    Stir mustard seeds in small dry skillet over medium heat until seeds begin to pop, about 3 minutes. Transfer to small bowl; cool. Add vinegar, lemon juice, and mustard to mustard seeds. Gradually whisk in oil. Season dressing with salt and pepper.

    Step 2

    Toss watercress, endive, and radishes in bowl with enough dressing to coat.

TagsSaladWatercressLeafy GreensVegetableRadishRoot VegetableEndiveChicoryStarterDinnerLunchNut FreeGluten FreeDairy FreeVeganVegetarianEasyQuickBon Appétit
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