Watercress and Endive Salad
Chef Tom Fleming of Central 214 - Dallas, TX
Adapted by StarChefs.com

May 2007

Yield: 2 Servings

Braised Pacific Halibut with Melted Spring Onions and Hen of the Wood MushroomsIngredients:

  • 1 bunch watercress
  • 1 head Belgian endive

  • ¼ cup Champagne vinegar
  • 1 teaspoon Dijon mustard
  • 1 shallot, minced
  • ½ cup extra virgin olive oil
  • 1 minced clove garlic
  • Salt and pepper

    To Assemble and Serve:
  • Salt and pepper
  • 2 ounces farmstead cheddar, shaved
  • ½ cup walnuts, toasted


For the Salad:
Remove watercress stems and place the leaves in a bowl. Slice endive in half lengthwise and remove the inner core. Julienne endive and add to the watercress.

For the Dressing:
Puree Champagne vinegar, Dijon mustard, shallot and garlic in a blender until smooth. Slowly add olive oil to the blender and blend until emulsified. Season with salt and pepper.

To Assemble and Serve:
Add 2 Tablespoons of the vinaigrette to the greens, season with salt and pepper, lightly toss, and place the salad on plates. Garnish with shaved cheddar and walnuts.

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