Watercress is readily available year-round and is a perfect way to sharpen up a salad. As part of a big meal, this dish can serve as a refreshing between-course palate cleanser.
| Level: | Easy |
| Total: | 10 min |
| Prep: | 5 min |
| Cook: | 5 min |
| Yield: | 4 servings |
Ingredients
- 1 large head Belgian endive, leaves separated
- 2 cups watercress sprigs (large stems removed)
- 4 medium-size ripe tomatoes, cut into wedges
- Raspberry Vinaigrette, recipe follows
- 1/4 cup seedless raspberry jam
- 3/4 cup extra-virgin olive oil
- 1/4 cup raspberry vinegar
- 1/2 teaspoon minced garlic
- Salt and pepper
Instructions
- Arrange the endive leaves on a large platter, fanning them out from the center. Roughly chop the watercress, and sprinkle it over the endive. Top with the tomato wedges, and drizzle with Raspberry Vinaigrette, to taste. Serve immediately.
- Whisk all the ingredients together in a small bowl. Cover and chill until ready to use.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 445 |
| Total Fat | 41 g |
| Saturated Fat | 6 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 2 g |
| Sugar | 13 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 542 mg |
Reviews
Bee- You did it again. This side dish was a great palate cleanser and a refreshing mouth ful of surprise. Next to the lamb the compliment of the pecans and watercress this combination was devine. And lets not forget the Potatos AuGratin. Yes I prepared and cooked the entire meal. I will do it all over again when I want to do something special for my honey. In addition I plan to enter the Potatos Au Gratin along with my special sausage; to make this dish my own; in a benefit dinner for the National Negro College Fund Banquet where they feature “100 Chefs”, if the Lord stays the same I will be one of them. Thanks again.