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Ingredients
1 bunch watercress
2 bunches endive, about 6 ounces, well trimmed
½ cup coarsely chopped red onion
1 hard-cooked egg, coarsely chopped
2 tablespoons red-wine vinegar
¼ cup olive oil
Salt to taste if desired
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
5 grams carbs; 37 milligrams cholesterol; 157 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 2 grams fiber; 301 milligrams sodium; 3 grams protein; 1 gram 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
Remove and discard any tough stems from watercress. Rinse and pat or spin dry. There should be about 4 cups of leaves. Put leaves in a bowl.
- Step 2
Cut endive lengthwise into thin strips and add to watercress. Add onion and chopped egg.
- Step 3
Sprinkle salad mixture with vinegar, oil, salt and pepper and toss.
Private Notes
Comments
My idea of food genius. Simple, satisfying, perfect. And no -y adjectives