Watercress & Endive Salad

Whisk lemon zest, lemon juice, oil and salt in a large bowl. Add watercress, egg and corn; toss to combine. 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.

  • Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.
Grated lemon zest ¾ teaspoon
Lemon juice 2 tablespoons
Extra-virgin olive oil 1 tablespoon
Salt ¼ teaspoon
Watercress 4 Cups
Hard-boiled eggs 2
Corn kernels ½ cup
Endive leafs 2 Heads
Black Pepper (Optional)