Recipe courtesy of B. Smith

Tomato, Watercress and Endive Salad

Watercress is readily available year-round and is a perfect way to sharpen up a salad. As part of a big meal, this dish can serve as a refreshing between-course palate cleanser.
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  • Level: Easy
  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
  • Yield: 4 servings
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1 large head Belgian endive, leaves separated

2 cups watercress sprigs (large stems removed)

4 medium-size ripe tomatoes, cut into wedges

Raspberry Vinaigrette, recipe follows

Raspberry Vinaigrette:

1/4 cup seedless raspberry jam

3/4 cup extra-virgin olive oil

1/4 cup raspberry vinegar

1/2 teaspoon minced garlic

Salt and pepper


  1. Arrange the endive leaves on a large platter, fanning them out from the center. Roughly chop the watercress, and sprinkle it over the endive. Top with the tomato wedges, and drizzle with Raspberry Vinaigrette, to taste. Serve immediately. 

Raspberry Vinaigrette:

Yield: 1 1/4 cup
  1. Whisk all the ingredients together in a small bowl. Cover and chill until ready to use.