Watercress Salad

Watercress Salad
Servings: 8 Prep 20 mins Cook 17 mins

Ingredients

Blood Orange Vinaigrette:
  • 2 cups blood orange juice or regular orange juice
  • 1/4 cup rice-wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Salad:
  • 2 bunches watercress, rinsed and tough stems trimmed
  • 4 navel oranges, peeled and cut into segments
  • 1/2 small red onion, thinly sliced and separated into rings
  • Snipped fresh chives, for garnish

Make It

Vinaigrette:

1. Boil juice in small saucepan until reduced to 2/3 cup. Whirl together juice and vinegar in blender. With blender on, slowly pour in oil; blend until thoroughly incorporated. Blend in salt and pepper.

Salad:

2. Combine watercress, half the orange segments and half the onion rings in large bowl with just enough vinaigrette to coat. Divide watercress among 8 chilled plates. Top with orange segments and onion rings. Drizzle vinaigrette around each salad. Garnish with chives. Makes 8 servings.