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Watercress Salad with Manchego and Orange


The peppery taste of the watercress is offset by the sweetness of the oranges and creaminess of the cheese.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May 2009


  • 1 navel orange
  • 1 tablespoon sherry vinegar
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and ground pepper
  • 2 bunches watercress (about 5 ounces each), thick ends trimmed
  • 1/4 cup slivered almonds, toasted
  • 2 ounces Manchego cheese, cut into 8 wedges


  1. Using a sharp knife, cut off top and bottom of orange and slice away peel. Working over a medium bowl, cut out orange segments. Squeeze 2 teaspoons juice from membranes into a large bowl. Whisk in vinegar and oil; season with salt and pepper. Add watercress, orange segments, and almonds and toss to combine. Serve with cheese.

Cook's Notes

When buying watercress, look for bunches with bright, glossy green leaves that haven't begun to wilt. Store in a plastic bag, in paper towels, up to 5 days.

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