Salade de Cresson et Endive
Active time: 10 min Start to finish: 10 min
Makes 8 servings.
- 5 1/4teaspoons white-wine vinegar
- 1garlic clove, minced
- 1/8teaspoon fine sea salt
- 1/8teaspoon black pepper
- 1/3cup olive oil
- 3large bunches watercress sprigs (9 oz), coarse stems discarded
- 1 1/2lb belgian endives, cut crosswise into 1/2-inch-wide pieces
DIRECTIONS Whisk together vinegar, garlic, sea salt, and pepper in a bowl until salt is dissolved, then add oil in a slow stream, whisking until emulsified. Toss watercress and endive with just enough dressing to coat in a large bowl, then season with salt and pepper.