- 3/4 teaspoon lemon zest
- 2 tablespoon lemon, juice, fresh
- 1 tablespoon oil, olive, extra virgin
- 1/4 teaspoon salt
- 4 cup(s) watercress, tough stems removed
- 2 large egg(s), hard boiled, grated through the large holes of a box grater
- 1/2 cup(s) corn, whole kernel
- 2 head(s) endive, Belgian, trimmed and leaves separated
- pepper, black ground, to taste
Directions
1. Whisk lemon zest, lemon juice, oil and salt in a large bowl. Add watercress, egg and corn; toss to combine.
2. To serve, arrange about 6 endive leaves on each salad plate in the shape of a star and top with about 1 cup of the salad. Season with pepper.
more egg recipes
