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Winter Endive Salad

Rated as 4.56 out of 5 Stars

"This very simple salad makes great use of heartier greens like endive and watercress and balances their bite with the sweetness of pomegranate."
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Ingredients

20 m servings 173 cals
Original recipe yields 6 servings

Directions

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  • Prep

  • Ready In

  1. Spread the watercress on a platter. Arrange the endive and shallots evenly over the watercress. Scatter the pomegranate seeds over the mixture.
  2. Whisk the lemon juice, lemon zest, olive oil, salt, and pepper in a small bowl; drizzle over the salad immediately before serving.

Nutrition Facts


Per Serving: 173 calories; 14 g fat; 11.2 g carbohydrates; 3.4 g protein; 0 mg cholesterol; 56 mg sodium. Full nutrition

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Reviews

Read all reviews 6
  1. 9 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I'm so happy this was published. It's one of my favourite winter salada.

Most helpful critical review

This was OK--not bad, but not great. The flavors just didn't blend well for me. The shallot is a must; it adds depth. This would have drowned in 6T of oil; I used about 2t. Also, I used only hal...

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I'm so happy this was published. It's one of my favourite winter salada.

The bite of the lemon and shallot work really well with the sweetness of the pom seeds. This is a perfect winter salad. Looking forward to serving it for the holidays. It's so pretty.

This was OK--not bad, but not great. The flavors just didn't blend well for me. The shallot is a must; it adds depth. This would have drowned in 6T of oil; I used about 2t. Also, I used only hal...

This was a HUGE hit at both orphan's dinners I made it for this Christmas. Light, seasonal and delicious. I would probably use less lemon next time, as it was too tart for my taste. I ended up a...

Excellent salad. My shallot was way too strong, so I skipped that. I'd like to add toasted pecans to it next time. I happened to mix some leftovers of this salad with some leftover cold cooke...

I used red leaf lettuce since I couldn't find watercress. The tartness of the lemon juice and zest in the dressing balanced nicely with the sweetness of the pomegranate. I used less oil than cal...