Serious Eats: Recipes
Cook the Book: Watercress & Curly Endive Salad with Croutons
To conclude our week of recipes from The Vegetarian Option by Simon Hopkinson I thought I'd share this Watercress & Curly Endive Salad with Croutons , which makes good use of two types of greens that don't get enough respect: watercress and curly endive, more commonly known as frisée.
These two lettuces aren't enjoyed as often as they should be, probably since we can only normally get our hands on the overly bitter, often fibrous and hard-to-swallow frisée, and the woody, clunky version of watercress most supermarkets pass off as "fresh." These greens are best purchased really fresh, preferably at a farmers' market, and their time to shine is spring.
When combined, the peppery cress and tender, pleasingly bitter frisée creates a salad that's worlds away from the dull mesclun mixes we've become used to. These are salad greens that really taste like something—they don't act solely as a vehicle for other ingredients or a particularly intriguing dressing. It's a salad that's all about the lettuce, and this time of year, it's just right.
Win The Vegetarian Option
As always with our Cook the Book feature, we have five (5) copies of The Vegetarian Option to give away this week.