Watercress, Endive, and Corn Salad with Lemon Dressing
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0
⏳ Time
10 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
You can leave the endive leaves whole on the plates and arrange the salad inside them.
Ingredients
- Citrus Zest Mix - ¾ teaspoon
- Meyer Lemon Juice - 2 tablespoons
- Olive Oil - 1 tablespoon
- Salt - to taste
- Ground Black Pepper - to taste
- Watercress - 22.9 oz
- Chocolate eggs - 2 pieces
- Sweet Corn Sticks - ½ cup
- Endive - 2 heads
Step by Step guide
Step 1
Boil the eggs in boiling water until hard, then cool them under cold water and peel. Grate them on a coarse grater. Separate the endive into leaves and chop them. Remove the stems from the watercress.
Step 2
In a bowl, mix the lemon zest and juice, olive oil, a little salt, and pepper.
Step 3
Add the watercress, eggs, corn, and endive. Toss and serve.
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