Farm Report

Pale Greens with Watercress Dressing

Serves 6 to 8


  • 2 Belgian endives
  • 1 large head Boston or other tender leaf lettuce
  • 1 egg yolk
  • 2 T fresh lemon juice
  • 2 T tarragon vinegar
  • 1 T Dijon-style mustard
  • 1 tsp dried tarragon
  • 3/4 C olive oil
  • 1 C minced watercress leaves
  • salt and pepper to taste


  1. Separate the endive and lettuce leaves. Rinse well and pat dry. Tear the lettuce leaves into large bite-sized pieces. Toss the lettuce and endive together in a salad bowl.
  2. Whisk the egg yolk, lemon juice, vinegar, mustard, and tarragon in a mixing bowl. Gradually whisk in olive oil. Whisk in the watercress and season to taste with salt and pepper.
  3. Toss the salad with just enough dressing t o coat the leaves. Serve immediately.


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