Watercress Salad with Endive and Cucumbers

This is the end result of the salad we made at school.

Servings: 4


  • 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


  1. Trim off tough stem from watercress; it should be washed, spun dry, and refrigerated until needed.
  2. Cucumbers should be soaked in ice cold salt water until needed. When ready to make the salad, drain and dry the cucumbers before serving.
  3. Refrigerate the endive leaves after separating them from the central stems.
  4. Whisk together the mustard, lemon juice, and oil, then season to taste.
  5. Toss each ingredient separately in a little dressing before serving; adjust seasoning as needed.
  6. 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
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