Salad: United States – Endive and Watercress Salad with Green Apple, Fennel, and Sherry-Maple Vinaigrette

Serving Size: 4

Approximate Time

Prep 15 min

Cook 3 min

Total 18 min

Ingredients

3 small heads Belgian endive, halved lengthwise
1 tsp (5 ml) olive oil (for charring endive)
4 cups (120 g) watercress, tough stems trimmed
1 small fennel bulb, cored and very thinly sliced
1 tart green apple, cut into matchsticks
1 / 2 cup (60 g) walnuts, toasted and roughly chopped
1 / 4 cup (20 g) Parmesan, shaved (optional)
2 tbsp (6 g) chives, thinly sliced (optional)
2 tbsp (30 ml) sherry vinegar
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) maple syrup (or honey)
1 / 4 tsp crushed pink peppercorns
1 / 4 tsp fine sea salt, plus more to taste
1 tsp lemon zest
1 / 3 cup (80 ml) extra-virgin olive oil

Instructions

Heat a large skillet over medium-high until very hot. Brush the cut sides of the endive with 1 teaspoon olive oil, place cut side down, and sear 1–2 minutes until lightly charred and just tender. Season with a pinch of salt, let cool, then cut into 1-inch pieces.
In a bowl, whisk sherry vinegar, Dijon, maple syrup, crushed pink peppercorns, salt, and lemon zest. Slowly stream in the 1/3 cup olive oil while whisking to emulsify. Taste and adjust seasoning.
In a large mixing bowl, combine watercress, shaved fennel, green apple, and charred endive. Add walnuts.
Drizzle just enough vinaigrette to lightly coat and toss gently. Transfer to a platter, finish with Parmesan shavings and chives if using, and serve immediately alongside the steak au poivre.