Recipes > Orange & Watercress Salad

Orange & Watercress Salad


Fresh and healthy greens are tossed in a tangy citrus vinaigrette.
  • Serves: 2 to 4
  • Active Time: 20 mins
  • Total Time: 20 mins
  • Views: 47,393
  • Success Rating: 100% (?)
    0% - I fed it to the dog


Step 1: Making the Vinaigrette

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


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

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 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.


  • 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.
  • Sunnie S
    Sunnie S
    This salad was good, but very light indeed (would be nice on a hot summer day or like recommended above with a meat). After weeks and weeks of searching, I could not find watercress in the store, so bought escarole and used that with the butter lettuce. I feel like a more robust lettuce is needed - perhaps radicchio, endive or even arugula since the butter lettuce is so light. Vinaigrette was good too; the sweetness of the reduced OJ really came through. Used only 2 TBLS of oil as I am learning I prefer less oil in my dressings.
  • Lauren L
    Lauren L
    Hi Sunnie. Nice work. I think a pungent green like arugula is the best substitution for watercress- which is super peppery. This salad goes well with a good pinch of salt and plenty of cracks of pepper. Also, it is quite nice with a toasted nut or seed and cashew (or regular) chevre if you are not serving it with something more substantial. It is perfect, as is, to bring lightness to a more heavy meal. Lauren

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