- 2 cups Watercress (two bunches)
- 1 cup Cucumbers, peeled, seeded, thinly sliced
- 2 Belgian endive
- 1 tsp Dijon-type prepared mustard
- 1 tbsp Fresh lemon juice
- 4 tbsp olive oil
- Salt and pepper to taste
- 8 each Cherry tomatoes, for garnish
- Trim off tough stem from watercress; it should be washed, spun dry, and refrigerated until needed.
- Cucumbers should be soaked in ice cold salt water until needed. When ready to make the salad, drain and dry the cucumbers before serving.
- Refrigerate the endive leaves after separating them from the central stems.
- Whisk together the mustard, lemon juice, and oil, then season to taste.
- Toss each ingredient separately in a little dressing before serving; adjust seasoning as needed.
- Arrange endives first, like spokes of a wheel, on plates, followed by a bed of cress and a topping of cucumber slices. Mix in a few halved cherry tomatoes.
“It is health that is real wealth and not pieces of gold and silver.”– Mahatma Gandhi