Endive, Watercress, and Beet Salad 

 

2 heads Belgian endive
1 bunch watercress
1 cup sliced pickled beets, well drained
1 teaspoon finely minced shallot or scallion
4 teaspoons finely minced fresh parsley
1½ teaspoon Dijon mustard
4 teaspoons red wine vinegar
½ cup safflower or peanut oil
Salt and pepper

 

1.    Trim endive and cut spears into spears ½ inch wide. Trim watercress stems. Rinse greens under cold running water and dry in salad spinner or pat dry with paper towels. Refrigerate.

2.    Place beets in medium-size mixing bowl.

3.    In small bowl, combine shallot, 2 tablespoons parsley, mustard, and vinegar. Add oil in slow stream, whisking constantly, until oil is incorporated. Add salt and pepper to taste.

4.    Arrange endive spears on either side of a salad platter. Toss beets with ½ of the vinaigrette and arrange the beets on either side of the endive. Toss the other half of the vinaigrette with the watercress and mound in the center of the platter.

5.    Sprinkle with remaining minced parsley.