Source: 12 Months of Monastery Salads
Date tried: September 19, 2016
Yield: 6 servings
Time needed: 20 minutes
Prior preparation needed (optional)
Hard boil eggs if using for garnish.
This is a lovely combination of Belgian endive, watercress and oranges that is very quick to put together.
4 medium size Belgian endive separated into leaves
1 large bunch watercress, stems trimmed off
2 navel oranges, peeled, pith removed, sliced into rounds and cut into small pieces.
2 shallots, finely chopped
1/2 cup fruity extra virgin olive oil
3 Tbsp raspberry scented vinegar or red wine vinegar
2 Tbsp. mayonnaise
1 tsp. Dijon mustard
salt and freshly ground black pepper to taste
2 hard boiled eggs, peeled and chopped
Combine salad ingredients in a good size salad bowl and toss lightly.
Whisk together the dressing ingredients until thickened and pour over salad.
Toss gently to coat.
Sprinkle with chopped eggs if desired.