Watercress, endive and apple salad with cider dressing
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Apple cider |
| 1 | tablespoon | Cider vinegar |
| 2 | teaspoons | Fresh lemon juice |
| 1 | teaspoon | Dijon-style mustard |
| 1 | tablespoon | Minced shallot |
| ½ | teaspoon | Worcestershire sauce |
| ⅛ | teaspoon | Dried thyme; crumbled |
| ¼ | cup | Vegetable oil |
| 1½ | Red Delicious apples | |
| 2 | Belgian endives; 2 inches cut from | |
| ; the tips and | ||
| ; reserved for | ||
| ; garnish and the | ||
| ; remainder cut | ||
| ; crosswise into | ||
| ; 1/2-inch-thick | ||
| ; slices | ||
| 6 | cups | Loosely packed watercress sprigs; rinsed and spun dry |
| 3 | tablespoons | Crumbled sliced almonds |
Directions
In a bowl whisk together the cider, the vinegar, the lemon juice, the mustard, the shallot, the Worcestershire sauce, the thyme, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Let the dressing stand at room temperature for 30 minutes to let the flavors develop.
In another bowl toss the apples, cored and cut into ½-inch pieces, with 2 tablespoons of the dressing. In a large bowl toss together the endive slices and the watercress with the remaining dressing and divide the watercress mixture among the 6 salad plates. Top the watercress with the apples and the almonds and garnish the plates with the reserved endive tips.
Serves 6.
Gourmet February 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.