| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Belgian |
Latimes3 |
10 |
servings |
INGREDIENTS
| 2 |
bn |
Watercress |
| 4 |
lg |
Belgian endives |
| 2 |
tb |
Red wine vinegar |
| 1 |
tb |
Whole-grain mustard |
| 2 |
ts |
Minced shallots |
| 1/2 |
ts |
Chopped thyme |
| 1 |
ts |
Minced parsley |
|
|
Salt and pepper |
| 6 |
tb |
Oil |
| 2 |
|
Hard-boiled eggs; chopped |
INSTRUCTIONS
Wash and trim watercress. Cut endives into 1/4-inch slices, discarding
core. Whisk together vinegar, mustard, shallots, thyme, parsley and salt
and pepper to taste in small bowl. Gradually whisk in oil. Place watercress
in salad bowl. Sprinkle endive around watercress. Top watercress with
chopped eggs. Drizzle on vinaigrette. Serve as is or toss and serve. Yields
8 to 10 servings.
Each of 10 servings: 128 calories; 97 mg sodium; 42 mg cholesterol; 10
grams fat; 8 grams carbohydrates; 4 grams protein; 2.04 grams fiber
Recipe Source: Los Angeles Times - 03-31-1999 Recipe from independent film
producer Sarah Pillsbury
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
Converted by MM_Buster v2.0l.
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