Name: Watercress, Endive & Apple Salad
Yield: Makes 8–10 Servings
Cuisine: United States
Ingredients: Watercress, 3 large bunches, about 1½ pounds total weight, tough stems removed; Hazelnuts, ⅔ cup; 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; White balsamic vinegar, 3 tablespoons; Granny Smith apples, 2

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

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