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Watercress Salad with Manchego and Orange

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.

  • Prep:
  • Total Time:
  • Servings: 4
Watercress Salad with Manchego and Orange

Source: Everyday Food, May 2009

Ingredients

  • 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

Directions

  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.

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