Jeweled Endive Salad Recipe
Jeweled Endive Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Every Christmas, friends have a huge potluck party. I wanted to bring something unique, so I topped off endive and watercress with jewel-toned pomegranate seeds. —Alysha Braun, St. Catharines, Ontario
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 bunch watercress (4 ounces)
  • 2 heads endive, halved lengthwise and thinly sliced
  • 1 cup pomegranate seeds (about 1 pomegranate)
  • 1 shallot, thinly sliced
  • DRESSING:
  • 1/3 cup olive oil
  • 3 tablespoons lemon juice
  • 2 teaspoons grated lemon peel
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

In a large bowl, combine watercress, endive, pomegranate seeds and shallot.
In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat. Yield: 8 servings.
Originally published as Jeweled Endive Salad in Taste of Home Christmas Annual Annual 2015, p43

  • 1 bunch watercress (4 ounces)
  • 2 heads endive, halved lengthwise and thinly sliced
  • 1 cup pomegranate seeds (about 1 pomegranate)
  • 1 shallot, thinly sliced
  • DRESSING:
  • 1/3 cup olive oil
  • 3 tablespoons lemon juice
  • 2 teaspoons grated lemon peel
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  1. In a large bowl, combine watercress, endive, pomegranate seeds and shallot.
  2. In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat. Yield: 8 servings.
Originally published as Jeweled Endive Salad in Taste of Home Christmas Annual Annual 2015, p43

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