late summer chicory salad with seeded whole-wheat croutons

prep time:  tbd
servings:  1

salad dressing ingredients:

1/4 packed cup of watercress leaves

3/4 cup aioli or mayonnaise
2 – 4 tbsp lemon juice
2 tablespoons fine dijon style mustard
2 tablespoons tarragon leaves
4 stems chives or 1 scallion, white and green, 5” long
1/4 teaspoon salt
pepper
salad ingredients:
6 leaves chicory, any type

2 radish
2 small patty pan squash (also known as scallop squash or white squash)
6 sprigs purslane
12 small sprigs watercress
12 thin slices bulb of fennel
12 thin slices cucumber
6 fronds of top of fennel
1 thick slice whole wheat bread - torn into croutons, tossed in olive oil with fresh thyme and salt. toasted on a sheet pan until golden and crisp throughout

salad dressing steps:
1.  cook watercress in a small saucepan of salted boiling water for 30 seconds. drain and rinse the watercress in cold water. squeeze out excess water. put all of the ingredients in a blender and process until smooth. if the dressing needs to be thinner, add a little bit of water and stir in until it is thin enough to drizzle on the salad. adjust seasoning if necessary.

salad steps:
1.  toss all of the salad greens, shaved vegetables, herbs, and croutons together, plate, and drizzle with the dressing.

- goop, october 2010