Recipe information
Total Time
15 min
Yield
Makes 4 first-course or light main-course servings
Ingredients
2
tablespoons white-wine vinegar
1
teaspoon sugar
1
/4 teaspoon salt
2
tablespoons extra-virgin olive oil
1
/2 lb pickled herring, drained
1
(1-lb) jar sliced pickled beets, drained
1
(6-oz) bunch watercress, coarse stems discarded (4 cups sprigs)
2
medium Belgian endives, cut crosswise into 1/2-inch-thick slices and cores discarded
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Preparation
Step 1
Whisk together vinegar, sugar, and salt until sugar is dissolved, then add oil in a slow stream, whisking.
Step 2
Arrange herring and beets on a platter and drizzle with half of vinaigrette.
Step 3
Toss watercress and endives with remaining vinaigrette, then mound over herring and beets.