Watercress, Radicchio & Apple Salad with Mustard Seed Vinaigrette

This salad is bright, slightly sweet, pleasantly bitter and even a touch spicy – all in all, a great accompaniment to the rich flavors of roasted turkey.

Prep Time
30 min
30 min


  • 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 ΒΌ 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.

Nutrition Information

  • 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