Name: Red Endive and Watercress Salad
Cook time: 20 min
Total time: 1 1/4 hr
Yield: Makes 4 to 6 servings
Ingredients: 1 tablespoon malt vinegar or cider vinegar; 1 teaspoon Dijon mustard; 1/2 teaspoon finely chopped fresh thyme; 1/4 teaspoon minced garlic; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1/4 cup extra-virgin olive oil; 1 lb Belgian endives (4 large), cut crosswise into 1-inch pieces; 6 oz red endive or radicchio di Treviso, cut crosswise into 1-inch pieces, or 1 medium round head radicchio, torn into bite-size pieces; 2 cups loosely packed watercress sprigs (2 ounces)

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Red Endive and Watercress SaladMikkel Vang

The vinaigrette for this salad benefits from standing for 1 hour to let the flavors of the thyme and garlic develop.

Cooks' note:

· Greens can be washed, dried, and cut 4 hours ahead and chilled in a sealed plastic bag.

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