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 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.

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