Watercress, Endive and Mushroom Salad
Published January 11, 1983
- Total Time
- About 20 minutes
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Ingredients
1 bunch watercress
2 large, compact heads Belgian endive
½ pound fresh, unblemished mushrooms
¾ cup finely grated Gruyere or Swiss cheese
½ teaspoon finely chopped garlic
1 tablespoon imported mustard
½ cup sour cream
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons red-wine vinegar
¼ cup corn, peanut or vegetable oil
Nutritional analysis per serving (4 servings)
6 grams carbs; 40 milligrams cholesterol; 303 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 8 grams saturated fat; 28 grams fat; 1 gram trans fat; 2 grams fiber; 437 milligrams sodium; 10 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim off and discard the tough stem ends of the watercress. Put the tender leaves and remaining stems in a salad bowl.
- Step 2
Cut off the bottoms of each head of endive. Cut each head into 1-inch lengths and separate the leaves. There should be about 2 cups. Add it to the salad bowl.
- Step 3
Rinse the mushrooms and pat dry. Cut them into thin slices. There should be about 1 ½ cups. Add to the salad bowl.
- Step 4
Sprinkle the greens with the cheese.
- Step 5
Blend in a separate bowl the garlic, mustard and sour cream. Add salt and pepper. Stir in the vinegar and the oil.
- Step 6
Pour the sauce over the salad greens and toss to blend.
Private Notes