Endive & Watercress Salad, Baked Lady Apple, Shaved Manchego

Edison Mays, chef de cuisine at the Four Seasons Whistler, shares his recipe for endive and watercress salad.

Serves 6

Prep time 30 minutes

Cook time 20 minutes

Difficulty easy


12 ea Belgian endive

3 bunches watercress

6 ea lady apples cored

6 oz Manchego cheese

½ cup champagne vinegar

1-1/2 cups olive oil

4 tbsp honey

2 tsp Dijon mustard

½ cup white wine

½ cup brown sugar

½ cup unsalted butter cut into small pieces

Method: Remove the core on the endive and separate the leaves. Pick through the watercress to remove the large stems. Preheat oven to 350 degrees. Place cored apples in a baking dish. Top the apples with the butter, brown sugar and honey. Add the white wine to the dish and bake uncovered for 20 minutes or until tender and then let cool to room temperature. Remove the apples from the pan and cut in half. Place the liquid from the pan in a small sauce pan and reduce over low heat until the sauce thickens to a syrup consistency. Whisk together the vinegar, honey and mustard in a medium size mixing bowl. Slowly whisk in the olive to create an emulsion. Season to taste with salt and freshly ground black pepper.

Assembly: In a salad bowl toss the endive leaves with the watercress and enough of the vinaigrette to lightly coat. Arrange the salad in the center of the plate with 2 halves of the apple. Drizzle with a little vinaigrette and the apple sauce. Top with shaved Manchego. 

“ This salad is one of our signature dishes. It is a fresh twist on a classic combination”


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