Watercress, Endive and Grilled Peach Salad Recipe | PBS Food

Watercress, Endive and Grilled Peach Salad


Prep time: 20 Minutes

Total time: 30 Minutes

Yield: Serves 4

Course: ,


  • 4 peaches
  • 2 tablespoons melted unsalted butter
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 2 Belgian endives trimmed and cut crosswise into 1-inch pieces
  • 2 stemmed watercress (about 8 cups)
  • 6 ounces halved bocconcini or sliced fresh mozzarella


  1. Prepare Grilled Peaches; Heat grill to medium-low. Halve and pit peaches; brush both sides with butter. Place peaches on grill; cover grill, and cook until charred and softened, 4 to 5 minutes per side. Quarter each half, and set aside.
  2. In a large bowl, whisk together fresh lemon juice and olive oil; season with coarse salt and ground pepper.
  3. Add Belgian endives, stemmed watercress, and bocconcini or mozzarella. Toss to coat. Divide among plates; arrange peaches next to salad.
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