Winter Endive Salad

This very simple salad makes great use of heartier greens like endive and watercress and balances their bite with the sweetness of pomegranate.

Winter Endive Salad Ingredients

• 1 bunch watercress

• 2 heads endive, thinly sliced crosswise

• 1 small shallots, thinly sliced

• 1 pomegranate, peeled and seeds separated

• 1 lemon, juiced and zested

• 6 tablespoons olive oil, or to taste

• salt and pepper to taste

How to Make Winter Endive Salad

1. Spread the watercress on a platter. Arrange the endive and shallots evenly over the watercress. Scatter the pomegranate seeds over the mixture.

2. Whisk the lemon juice, lemon zest, olive oil, salt, and pepper in a small bowl; drizzle over the salad immediately before serving.

Winter Endive Salad Nutritions

• Calories: 172.8 calories

• Carbohydrate: 11.2 g

• Cholesterol:

• Fat: 14 g

• Fiber: 5.7 g

• Protein: 3.4 g

• SaturatedFat: 2 g

• ServingSize:

• Sodium: 82 mg

• Sugar: 4.9 g

• TransFat:

• UnsaturatedFat:

Winter Endive Salad Reviews

• Im so happy this was published. Its one of my favourite winter salada.

• The bite of the lemon and shallot work really well with the sweetness of the pom seeds. This is a perfect winter salad. Looking forward to serving it for the holidays. Its so pretty.

• This was OK--not bad, but not great. The flavors just didnt blend well for me. The shallot is a must; it adds depth. This would have drowned in 6T of oil; I used about 2t. Also, I used only half the lemon and zest, and I juiced the pom because I dont like the texture of the seeds. I still needed to add some stevia to soften the bite of the lemon. I think this might have worked better with arugula instead of watercress, but I dont plan to make it again. Thanks, anyway.

• This was a HUGE hit at both orphans dinners I made it for this Christmas. Light, seasonal and delicious. I would probably use less lemon next time, as it was too tart for my taste. I ended up adding a tablespoon of brown sugar and a squirt of balsamic glaze to mellow it out.

• Excellent salad. My shallot was way too strong, so I skipped that. Id like to add toasted pecans to it next time. I happened to mix some leftovers of this salad with some leftover cold cooked pasta, and it made a spectacular pasta salad.

• I used red leaf lettuce since I couldnt find watercress. The tartness of the lemon juice and zest in the dressing balanced nicely with the sweetness of the pomegranate. I used less oil than called for in the dressing - just a personal preference. The salad is colourful and looks nice if you have company for dinner.