Bon Appetit/April 2003

Watercress, Radish, and Endive Salad with Mustard Seed Vinaigrette
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 teaspoons mustard seeds 2 tablespoons apple cider vinegar 1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard 1/3 cup olive oil 2 bunches watercress, thick stems trimmed (about 8 cups)
2 small heads of Belgian endive, cut lengthwise ito 1/4-inch-wide strips 2 bunches radishes, trimmed, sliced



1 Stir mustard seeds in small dry skillet over medium heat until seeds begin to pop, about 3 minutes. Transfer to small bowl; cool. Add vinegar, lemon juice, and mustard to mustard seeds. Gradually whisk in oil. Season dressing with salt and pepper.
2 Toss watercress, endive, and radishes in bowl with enough dressing to coaat.

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