RED ENDIVE AND WATERCRESS SALAD

[Guest guest]

RED ENDIVE AND WATERCRESS SALAD

 

The vinaigrette for this salad benefits from standing

for 1 hour to let the flavors of the thyme and garlic

develop.

Active time: 20 min Start to finish: 1 1/4 hr

 

1 tablespoon malt vinegar or cider vinegar

1 teaspoon Dijon mustard

1/2 teaspoon finely chopped fresh thyme

1/4 teaspoon minced garlic

1/4 teaspoon salt

1/8 teaspoon black pepper

1/4 cup extra-virgin olive oil

1 lb Belgian endives (4 large), cut crosswise into

1-inch pieces

6 oz red endive or radicchio di Treviso, cut crosswise

into 1-inch pieces, or 1 medium round head radicchio,

torn into bite-size pieces

2 cups loosely packed watercress sprigs (2 oz)

 

Whisk together vinegar, mustard, thyme, garlic, salt,

and pepper in a large salad bowl until combined, then

add oil in a slow stream, whisking until emulsified.

Cover vinaigrette and let stand 1 hour.

 

Add salad greens to vinaigrette and toss to coat.

 

Cooks' note:

Greens can be washed, dried, and cut 4 hours ahead and

chilled in a sealed plastic bag.

 

Makes 4 to 6 servings.