Watercress and Belgian Endive Salad
- 5 1/4 teaspoons white-wine vinegar
- 1 garlic clove, minced
- 1/8 teaspoon fine sea salt
- 1/8 teaspoon black pepper
- 1/3 cup olive oil
- 3 large bunches watercress sprigs (9 ounces), coarse stems discarded
- 1 1/2 lb Belgian endives, cut crosswise into 1/2-inch-wide pieces
- Whisk together vinegar, garlic, sea salt, and pepper in a bowl until salt is dissolved, then add oil in a slow stream, whisking until emulsified.
- Toss watercress and endive with just enough dressing to coat in a large bowl, then season with salt and pepper.
whitewine vinegar, garlic, salt, black pepper, olive oil, belgian endives
Taken from www.epicurious.com/recipes/food/views/watercress-and-belgian-endive-salad-107607 (may not work)