Recipe information
Yield
6 Servings
Ingredients
1
1/2 teaspoons mustard seeds
2
tablespoons apple cider vinegar
1
tablespoon fresh lemon juice
1
teaspoon Dijon mustard
1
/3 cup olive oil
2
bunches watercress, thick stems trimmed (about 8 cups)
2
small heads of Belgian endive, cut lengthwise into 1/4-inch-wide strips
2
bunches radishes, trimmed, sliced
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Preparation
Step 1
Stir mustard seeds in small dry skillet over medium heat until seeds begin to pop, about 3 minutes. Transfer to small bowl; cool. Add vinegar, lemon juice, and mustard to mustard seeds. Gradually whisk in oil. Season dressing with salt and pepper.
Step 2
Toss watercress, endive, and radishes in bowl with enough dressing to coat.