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| What You Need: |
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1 bunch watercress
4 heads endive, washed
1/3 cup olive or salad oil
2 tablespoons tarragon or wine vinegar
Salt, pepper to taste
2 tablespoons minced chives or scallions
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| How To Cook: |
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1. Wash watercress well and cut off leaves, discarding any wilted leaves and stems.
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2. Cut endive heads in half, lengthwise, and cut out cores.
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3. Break into bite-size pieces.
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4. Crisp watercress and endive in ice water for 5 minutes.
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5. Drain and wipe dry. Put in a salad bowl or serving dish.
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6. Add remaining ingredients and toss. Serve at once.
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