Watercress, Endive, and Goat Cheese Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Ingredients:
enough italian bread cut into 1/2-inch cubes to measure 1 cup |
1/4 cup olive oil |
1 1/2 tablespoons fresh lemon juice, or to taste |
1/2 teaspoon dijon-style mustard |
1 teaspoons minced fresh thyme leaves or 1/4 teaspoon crumbled dried |
3 cups loosely packed watercress, the coarse stems discarded and the sprigs rinsed and spun dry |
1 small belgian endive, trimmed and sliced thin crosswise |
2 ounces mild goat cheese such as montrachet, crumbled (about 1/2 cup) |
Directions:
1. In a small bowl toss the bread cubes with 1 tablespoon of the oil and salt to taste and on a baking sheet toast them in the middle of preheated 350°F. oven for 10 minutes, or until they are golden. Transfer the croutons to a salad bowl and let them cool. In another small bowl whisk together the lemon juice, the mustard, the thyme, and salt and pepper to taste, add the remaining oil in a stream, whisking, and whisk the dressing until it is emulsified. To the croutons add the watercress, the endive, the goat cheese, and the dressing and toss the salad well.
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