Orange & Watercress Salad

Orange & Watercress Salad

Details

Fresh and healthy greens are tossed in a tangy citrus vinaigrette.
  • Serves: 2 to 4
  • Active Time: 20 mins
  • Total Time: 20 mins
  • Views: 29,943
  • Success: 100%

Steps

Step 1: Making the Vinaigrette

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

Method

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.

Step 2: Preparing and Assembling the Salad

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

Method

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.

Chef's 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.

4 Comments

  • Laura D
    Laura D
    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
    Carol S
    refreshing with a meat-focussed dinner. Next time try pink grapefruit sections. Even better and tangier!
  • Andrea W
    Andrea W
    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
    Patrick Z
    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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