Janet Fletcher's Endive and Watercress with Red Grapes, Blue Cheese and Almonds


1/2 cup slivered almonds

1 large shallot, finely minced

1 1/2 tablespoons lemon juice

Salt and freshly ground pepper to taste

3 tablespoons extra virgin olive oil

3 large endives (about 3/4 pound)

1/4 head radicchio

1 bunch watercress, thick stems removed (about 3 cups leaves)

1/3 pound seedless red grapes, halved

1/4 pound blue cheese, crumbled


Preheat oven to 350 degrees. Spread the almonds in a small baking pan or pie plate and bake for about 10 minutes, until lightly browned. Let cool. Combine the shallot, lemon juice, salt and pepper in a small bowl. Let stand for 30 minutes, then whisk in the olive oil. Taste and adjust seasoning. Cut the heads of endive in half lengthwise, then cut crosswise into 1/4-inch widths. Core the radicchio and slice into thin ribbons. Combine the endive, radicchio, watercress, grapes, blue cheese and toasted almonds in a large bowl. Add the dressing and toss to coat. Taste and adjust seasoning. Serves 4.

By Janet Fletcher of the San Francisco Chronicle.