The sharp, spicy flavor of watercress is subdued with the sweet, tangy flavor of orange in this extraordinary, delightful salad that is as beautiful to the eye as to the palate.

Watercress and Orange Salad

Watercress and Orange Salad
Recipe type: Salads and Dressings
Serves: 8
  • 2 bunches Watercress
  • 2 medium-sized oranges
  • 8 black olives
  • 4 Tablespoons olive oil (light)
  • 1 Tablespoon white wine vinegar
  • 1 Tablespoon freshly squeezed orange juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, crushed with a pinch sea salt
  • freshly ground black pepper
  1. Break the watercress into small sprigs.
  2. Peel away the rind and white fibres or pith from the oranges.
  3. Pull or cut them into segments and, if desired, cut away the skin.
  4. Stone (pit) and quarter the olives.
  5. Beat the remaining ingredients together to make the dressing.
  6. Arrange the watercress and orange segments on a flat dish and scatter the olives over the oranges.
  7. Spoon the dressing over both the oranges and watercress.
This recipe yields 8 servings.
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