Name: RECIPE: Endive and Blueberry Salad
Ingredients: 4 Belgian endives — ends trimmed and leaves carefully separated; 2 bunches watercress — stems trimmed; 8 oz (1½ cups) blueberries; Small handful mint leaves — left whole; 4 tablespoons chives — finely chopped; Zest of 2 lemons; 4 tablespoons olive oil; 4 tablespoons lemon juice; 2 oz feta; Pinch coarse sea salt; 4-5 grinds fresh black pepper; 1 tablespoon chives

Ingredients

Scale

For the salad:

4 Belgian endives — ends trimmed and leaves carefully separated
2 bunches watercress — stems trimmed
8 oz (1½ cups) blueberries
Small handful mint leaves — left whole
4 tablespoons chives — finely chopped
Zest of 2 lemons

For the vinaigrette:

4 tablespoons olive oil
4 tablespoons lemon juice
2 oz feta
Pinch coarse sea salt
4–5 grinds fresh black pepper
1 tablespoon chives

Cook Mode Prevent your screen from going dark

Instructions

For the salad:

Arrange 8-9 endives leaves in a petal-like pattern on each plate.
Center equal portions of watercress onto the endive leaves.
Scatter the blueberries and mint leaves on the plated salads and sprinkle with the chives and lemon zest.
When ready to serve, drizzle the salad with the vinaigrette.

For the vinaigrette:

Mix all of the ingredients with an immersion blender to form a smooth vinaigrette. For a slightly chunky version, mash the feta with a fork and whisk in the remaining ingredients.