Hunter Salad

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20 minutes 4 Servings Print RecipeEmail Recipe


1cuppecan halves
1 red apple
1⁄2 lemon (juiced)
2 bunches watercress
4smallheads belgian endive
1⁄4poundcrumbly chevre


Heat the oven to 300 degrees. Spread the pecans in a single layer on a small baking sheet and roast until crisp, about five minutes. Transfer to small bowl to cool, then chop coarsely.

Peel and core the apple, then either slice thinly or dice coarsely. Sprinkle with lemon juice and set aside.

Remove any tough stems from the watercress. Wash the tender leaves, drain well and dry thoroughly. Discard any brown outer leaves from the endive and rinse the remainder. Separate the leaves and dry them. Arrange the leaves in a spoke pattern on each of four to six large serving plates. Top with a good handful of watercress. Arrange some of the apple pieces on top, then sprinkle with the toasted pecans. Crumble chvre evenly over each salad.

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