- Prep Time
- 2 large bunches watercress, thick stems trimmed (about 6 cups)
- 2 large heads endive, cut crosswise into 1/2-inch pieces
- 1 head radicchio, cut into wedges, cored and cut into 1/4-inch strips
- 1 sweet-tart apple, such as Fuji or McIntosh, quartered, cored and thinly sliced
- 1/4 cup + 2 tsp apple cider vinegar, divided
- 1 tbsp yellow mustard seeds
- 1 1/2 tsp Dijon mustard
- 1 shallot, minced
- 1/3 cup olive oil sea
- salt and ground black pepper, to taste
- 1/2 cup crumbled feta cheese
1. Up to 1 day in advance: In a large bowl, combine watercress, endive and radicchio. Arrange a damp paper towel over the top then cover and set aside in the refrigerator. In a medium bowl, combine apple, 2 tsp vinegar and 1 cup water, tossing to coat apple slices. Drain, cover and set aside in the refrigerator.
2. In a small skillet on medium, toast mustard seeds, swirling occasionally, until they begin to pop, about 3 minutes. Transfer to a small plate or bowl and set aside to cool slightly.
3. In a small bowl, combine mustard seeds, mustard, shallot and remaining ¼ cup vinegar. Whisk in oil and salt and pepper to taste. Cover and set aside in the refrigerator.
4. On the day of: Toss radicchio mixture with dressing to taste and arrange on plates or a platter. Top with apples, cheese and any remaining dressing.
- Serving Size: 1 1/2 cups
- Calories: 112
- Carbohydrate Content: 6 g
- Cholesterol Content: 7 mg
- Fat Content: 9 g
- Fiber Content: 1 g
- Protein Content: 2 g
- Saturated Fat Content: 2 g
- Sodium Content: 125 mg
- Sugar Content: 3 g
- Monounsaturated Fat Content: 5.5 g
- Polyunsaturated Fat Content: 1 g