Name: Watercress, Endive & Apple Salad
Yield: Makes 8–10 Servings
Cuisine: United States
Ingredients: White balsamic vinegar, 3 tablespoons; Granny Smith apples, 2; Hazelnuts, ⅔ cup; Watercress, 3 large bunches, about 1½ pounds total weight, tough stems removed; Belgian endive, 3 heads, about 1 pound total weight, cored and separated into leaves; Hazelnut oil or extra-virgin olive oil, 5 tablespoons; Salt and freshly ground pepper

Preparation info

Makes
8–10
Servings

Difficulty
Easy

Appears in

Thanksgiving

By Lou Seibert Pappas

Published 2011

About

Peppery watercress and bitter endive are nicely offset with tart-sweet green apples. The rich, robust flavor of hazelnuts provides a nice accent in both the salad dressing and sprinkled on top.

Ingredients

Hazelnuts, ⅔ cup
Watercress, 3 large bunches, about 1½

Americas
United States
Starter
Thanksgiving
Vegan
Gluten-free

Method

Preheat the oven to 375°F. Spread the hazelnuts in a shallow metal pan, place in the oven, and toast, stirring once or twice, until crisp, fragrant, and brown, about 10 minutes

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