Rating: 3.88 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

The peppery greens pair well with the sweet citrus in this salad.

Everyday Food, June 2008

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Recipe Summary test

prep:
15 mins
total:
15 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Slice off both ends of oranges. With a sharp knife, cut away peel and pith. Cut along membranes to remove segments. Squeeze 2 tablespoons juice from membranes into a small bowl.

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  • Add oil, vinegar, and mustard; whisk to combine, and season with salt and pepper.

  • In a large bowl, toss together watercress and dressing; top with orange segments, and serve immediately.

Cook's Notes

To save time, this summer salad and dressing can be prepped up to a day ahead of time. Refrigerate them separately, and toss together when you're ready to serve.

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Reviews (1)

8 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/28/2016
I often find that creating new recipes and eating new foods, helps with boredom so, I bought watercress but had no idea what to do with it. This recipe was exciting due to the simple list of ingredients. I used blood oranges and julienne-zested them for the dressing this helped create more juice and more color in the greens. I used blood orange infused EVOO from The Market District store, and added some spring greens (color). A cold roast beef sandwich was the perfect compliment to the Dijion.