- 1 bunch watercress
- 2 heads endive, thinly sliced crosswise
- 1 small shallots, thinly sliced
- 1 pomegranate, peeled and seeds separated
- 1 lemon, juiced and zested
- 6 tablespoons olive oil, or to taste
- salt and pepper to taste
- Spread the watercress on a platter. Arrange the endive and shallots evenly over the watercress. Scatter the pomegranate seeds over the mixture.
- Whisk the lemon juice, lemon zest, olive oil, salt, and pepper in a small bowl; drizzle over the salad immediately before serving.
04/18/2018
recipepes.com
Winter Endive Salad, recipe
PT15M
PT1H
5
455 calories