Preview: Orange and Watercress Salad

by Joe G in Rouxbe Videos

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Orange and Watercress Salad

Preview: Orange and Watercress Salad

by Joe G in Rouxbe Videos

Fresh and healthy greens are tossed in a tangy citrus vinaigrette.

Serves
2 to 4
Active Time
20 mins
Total Time
20 mins

Step 1: Making the Vinaigrette

Making the Vinaigrette
  • 1 large orange
  • 1 tbsp champagne or white wine vinegar
  • salt (to taste)
  • pepper (to taste)
  • 2 to 3 tbsp of extra virgin olive oil

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

Then heat a small frying pan over medium-high heat and pour in the juice. Let 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.

Related Tips & Techniques

Step 2: Preparing and Assembling the Salad

Preparing and Assembling the Salad
  • 2 1/2 cups watercress (approx.)
  • 2 1/2 cups butter lettuce (approx.)

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, and then drizzle 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.

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 1-2 tbsp of slivered almonds.

Go to School and learn about:

Salads (rouxbe.com/school/sections/136/objectives)
Cooking Premium Steaks (rouxbe.com/school/sections/127/objectives)
Pan Frying (rouxbe.com/school/sections/170/objectives)
Pan Sauces (rouxbe.com/school/sections/179/objectives)

Comments

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

by Laura D | March 10, 2009 | Permalink
Fabulous and ...

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

by Carol S | March 16, 2009 | Permalink
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

by Andrea W | April 11, 2009 | Permalink

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