Pan-Roasted Swordfish with Chopped Tomatoes and Lemon Beurre Blanc
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Watercress Endive and Grilled Peach Salad
Ingredients
- 1/2 recipe Grilled Peaches
- 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 bunches stemmed watercress (about 8 cups)
- 6 ounces halved bocconcini, or sliced fresh mozzarella
Instructions
Watercress, Endive, and Grilled-Peach Salad serves 4 original recipe by Martha Stewart.
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