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Categories:
apple cider cider vinegar lemon juice mustard shallot Worcestershire sauce thyme vegetable oil red Delicious apples Belgian endives watercress sprigs almonds
Viewed: 81 - Published at: 9 years agoIngredients
- 1 tablespoon apple cider
- 1 tablespoon cider vinegar
- 2 teaspoons fresh lemon juice
- 1 teaspoon Dijon-style mustard
- 1 tablespoon minced shallot
- 1/2 teaspoon Worcestershire sauce
- 1/8 teaspoon dried thyme, crumbled
- 1/4 cup vegetable oil
- 1 1/2 Red Delicious apples
- 2 Belgian endives, 2 inches cut from the tips and reserved for garnish and the remainder cut crosswise into 1/2-inch-thick slices
- 6 cups loosely packed watercress sprigs, rinsed and spun dry
- 3 tablespoons crumbled sliced almonds
Method
- In a bowl whisk together the cider, the vinegar, the lemon juice, the mustard, the shallot, the Worcestershire sauce, the thyme, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
- Let the dressing stand at room temperature for 30 minutes to let the flavors develop.
- In another bowl toss the apples, cored and cut into 1/2-inch pieces, with 2 tablespoons of the dressing.
- In a large bowl toss together the endive slices and the watercress with the remaining dressing and divide the watercress mixture among the 6 salad plates.
- Top the watercress with the apples and the almonds and garnish the plates with the reserved endive tips.
