Yid.Dish: Salad of Bitter Greens with Lemon Vinaigrette

By Leah Koenig

Published June 30, 2005.
  • Print
  • Share Share

Serves 6

2 bunch watercress

2 heads frisee (French curly endive)

1 Belgian endive cored and sliced

1 green apple, cut into julienne, or very thinly sliced

4 tablespoons fresh lemon juice

1 teaspoon honey

2 tablespoons Dijon mustard

9 tablespoons extra virgin olive oil

salt and pepper

1) In a large bowl whisk the lemon juice, honey and Dijon mustard. Whisk in the oil until smooth and creamy. Season with salt and pepper.

2) Toss in watercress, frisee, endive and apple. Sprinkle with chives and serve.


  • Print
  • Share Share

The Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. In the interest of maintaining a civil forum, the Forward requires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not. While we generally do not seek to edit or actively moderate comments, the Forward reserves the right to remove comments for any reason.



Most Read Most Emailed



    Would you like to receive updates about new stories?






    You may also be interested in our English-language newsletters:









    We will not share your e-mail address or other personal information.

    Already subscribed? Manage your subscription.