Watercress, Arugula & Endive Salad

Argentine cooking, like that of many Mediterranean cultures, is based on combining fresh ingredients that complement one another. This flavorful salad couldn't be simpler, working miracles with the most basic materials. Prepare it just before serving, Patricia Arancibia advises. "The watercress is delicate, and the olive oil-lemon mix can easily damage the leaves if you wait."
Watercress, Arugula & Endive Salad


6 cups watercress leaves (about 2 bunches)
4 cups arugula (about 1 large bunch), with tough stems removed
3 cups endive (about 4 small heads), cut crosswise into thin rings
4 tablespoons extra-virgin olive oil
Juice of 1 lemon
Salt and freshly ground pepper to taste

Nutrition Facts

Per serving: 73 calories, 7 g fat (1 g saturated), 1.8 g carbohydrates, 1 g protein, <1g fiber, 90 mg sodium (4% Daily Value).

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  1. In a large serving bowl, combine watercress, arugula, and endive; toss gently.

  2. Just before serving, toss in olive oil and lemon juice; season with salt and pepper.