Cook The Book: Watercress & Curly Endive Salad With Croutons

1. 1

   Cut 2 or 3 handfuls of croutons from the baguette and lay them out on a wire rack to dry out further.

2. 2

   Trim the curly endive of all outer, dark green leaves, wash well, and pat dry with paper towels.

3. 3

   To make the dressing, put the vinegar, hot water, garlic, salt, and plenty of pepper into a large salad bowl. Whisk together to dissolve the salt, add the oils, and continue whisking until the dressing is loosely emulsified.

4. 4

   To assemble, tip the croutons into the dressing and deftly mix together with salad servers, coating them well. Allow some of the dressing to soak in for a moment or two, then add the endive and watercress. mix everything together

5. 5

   thoroughly, lifting the croutons up through the leaves, and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.