This is a fresh, tangy salad, loaded with sweet-sour flavor and given a good crunch by toasted hazelnuts. The bitter endive and peppery watercress complement each other beautifully, and it’s all tarted up with a citrusy dressing. It’s easy, and delicious.
Ingredients
- ½ cup shelled hazelnuts
- 1 teaspoon grain mustard
- 2 teaspoons lime juice
- 2 teaspoons orange juice
- 1 teaspoon honey
- ¼ teaspoon salt
- ½ teaspoon sesame oil
- 1 tablespoon vegetable or corn oil
- 1 pound red or white Belgian endive, separated into leaves
- 1 bunch watercress
- Nutritional Information
Nutritional analysis per serving (6 servings)
104 calories; 8 grams fat; 0 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 2 grams protein; 115 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Put hazelnuts into a sealed freezer bag, and bash them with a rolling pin to break them into pieces. Toast in a small dry skillet until browned and aromatic. Transfer to a bowl to cool.
- In a small bowl, whisk together the mustard, lime juice, orange juice, honey, salt, sesame oil and vegetable oil. Set aside.
- On a large platter, toss together the Belgian endive and watercress. Sprinkle with toasted hazelnuts, and drizzle with citrus and mustard dressing, tossing to combine everything well.
15 minutes
Dining and Cooking