Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
enough Italian bread cut into 1/2-inch cubes to measure 1 cup
1/4 cup olive oil
1 1/2 tablespoons fresh lemon juice, or to taste
1/2 teaspoon Dijon-style mustard
1 teaspoons minced fresh thyme leaves or 1/4 teaspoon crumbled dried
3 cups loosely packed watercress, the coarse stems discarded and theĀ sprigs rinsed and spun dry
1 small Belgian endive, trimmed and sliced thin crosswise
2 ounces mild goat cheese such as Montrachet, crumbled (about 1/2Ā cup)
Preparation
In a small bowl toss the bread cubes with 1 tablespoon of the oil and salt to taste and on a baking sheet toast them in the middle of preheated 350Ā°F. oven for 10 minutes, or until they are golden. Transfer the croutons to a salad bowl and let them cool. In another small bowl whisk together the lemon juice, the mustard, the thyme, and salt and pepper to taste, add the remaining oil in a stream, whisking, and whisk the dressing until it is emulsified. To the croutons add the watercress, the endive, the goat cheese, and the dressing and toss the salad well.
