About this recipe. The spiciness of the watercress combined with the ever-so-slight bitterness of the endive and frisee is a particularly refreshing counterpoint to a rich holiday dinner.
1 pound endive (about 3 medium), cut crosswise into
1 1/2-inch sections, discarding cores (4 cups)
5 ounces frisee, torn into bite-size pieces (4 cups)
1 bunch watercress, coarse stems discarded (2 cups
2 tablespoons minced shallot
1/4 teaspoon salt
1/2 teaspoon sugar
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
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TO PREPARE GREENS:
Cut endive crosswise into 1 1/2-inch sections, then separate leaves and discard cores. Toss endive with frisee and watercress in a large salad bowl.
Stir together shallot, salt, and sugar in a medium bowl and let mixture stand 5 minutes. Whisk in lemon juice and mustard, then add oil in a slow stream, whisking, and continue to whisk until the sauce is emulsified. Season with salt and pepper.
Just before serving, drizzle dressing over greens and toss well.
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