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Orange and Watercress Salad

by Joe G in Rouxbe Recipes

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Step 1: Making the Vinaigrette

Making the Vinaigrette

To make the vinaigrette, first segment the orange. Once done, squeeze the excess juice into a bowl.

Heat a small frying pan over medium-high heat and add the juice. Let the juice simmer and reduce until a syrup-like consistency is reached. Transfer to a bowl and let cool slightly. Then add the vinegar, salt, pepper and olive oil. Whisk and then set aside while you prepare the greens.

  • 1 large orange
  • 1 tbsp champagne or white wine vinegar
  • kosher salt (to taste)
  • freshly ground black pepper (to taste)
  • 2 to 3 tbsp of extra-virgin olive oil

Step 2: Preparing and Assembling the Salad

Preparing and Assembling the Salad

Before you assemble the salad make sure the greens are washed, dried and torn into bite-size pieces.

Make sure the vinaigrette is well mixed before drizzling a bit at a time over the greens. Gently toss to make sure everything is lightly coated. To finish, add the orange segments, toss again and serve.

  • 2 1/2 cups watercress (approx.)
  • 2 1/2 cups butter lettuce (approx.)

Notes

This simple, but flavorful, salad makes a healthy and refreshing side. For a complete and satisfying meal, try paring it with a delicious grilled steak or pan-fried chicken breast. For a bit of crunch, try adding 1 to 2 tbsp of slivered almonds.

Related Tips & Techniques

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How to Segment Citrus Fruit

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How to Make a Basic Vinaigrette

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Choosing Salad Greens

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Drying & Storing Salad Greens

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Cleaning & Refreshing Salad Greens

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Laura D

twist it

For a heartier version, i made this salad with a touch of fresh crumbled bleu cheese, topped with baby shrimp for lunch. simply delicious :-) Laura

Carol S

Fabulous and ...

refreshing with a meat-focussed dinner. Next time try pink grapefruit sections. Even better and tangier!

Andrea W

Another twist - zest

Enjoyed the light flavour of the original recipe .
I then experimented a bit with the flavours. I used the peel of the Orange in the reduction, then strained it out. I then pan fried a chicken breast in the sause pan infusing the flavours into the cooked meat and added it to the salad.
Another twist was to utilize this dressing as a dipping sauce by adding Italian seasoningss for dipping bread. Cheers

Patrick Z

Simply Great

I made this as a side dish with your rosemary lemon chicken. I think I made to much vinaigrette. I thought there wasn't enough orange juice and squeezed another for more orange juice... It still tasted fine.

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