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."
Ingredients6 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 FactsPer serving: 73 calories, 7 g fat (1 g saturated), 1.8 g carbohydrates, 1 g protein, <1g fiber, 90 mg sodium (4% Daily Value).
Read more Healthy Recipes.
- In a large serving bowl, combine watercress, arugula, and endive; toss gently.
- Just before serving, toss in olive oil and lemon juice; season with salt and pepper.