2 ½ bunches watercress
1 ½ Tbs. olive oil
2 tsp. fresh lemon juice
1 tsp. white vinegar
½ tsp. freshly ground white pepper
¼ tsp. salt
2 heads Belgian endive, cored and cut lengthwise into slices ¼ inch thick
¼ cup chopped fresh tarragon
4-5 smoked trout fillets, about 1 lb. total (skin and pin bones removed and torn into bite-size pieces)
Remove the tough stems from the watercress, reserving the leaves and tender stem clusters. Set aside several sprigs to use as a garnish.
In a bowl, whisk together the olive oil, lemon juice, vinegar, white pepper and salt. Add the Belgian endive, watercress and tarragon and toss gently to coat.
Mound the Belgian endive mixture on individual plates or a platter and top with smoked trout. Garnish with the watercress sprigs and serve immediately. Serves 4-6.
photo credit: bbcgoodfood