Watercress and Belgian endive are topped with fresh corn kernels, grated egg and a simple lemon vinaigrette for a stunning first-course salad.
Makes 4 servings, about 1 cup each.
Ingredients:
3/4 Teaspoon Freshly grated lemon zest
1/4 Cup Lemon juice
1 Tablespoon Extra-virgin olive oil
1/4 Teaspoon Salt
4 Cups Watercress, tough stems removed
4 Hard-boiled eggs (see Tip), grated through the large holes of a box grater
1/2 Cup Fresh corn kernels
2 Heads Belgian endive, trimmed and leaves separated
Freshly ground pepper to taste
Directions:
Whisk lemon zest, lemon juice, oil and salt in a large bowl. Add watercress, egg and corn; toss to combine. To serve, arrange about 6 endive leaves on each salad plate in the shape of a star and top with about 1 cup of the salad. Season with pepper.
TIP: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.
(Originally on Miracle Fruit Man)
