Watercress, Orange, and Red Onion Salad
Serve this refreshing salad in place of tossed greens. It goes great with pastas, soups, or Mexican entrees.
- 1/2 tsp freshly cracked black pepper
- 1/2 tsp salt
- 2 tbsp red wine vinegar
- 2 1/2 fl oz extra-virgin olive oil
- 1/2 red onion medium-sized
- 1 bunch of watercress
- 2 oranges
1. Slice away the tops and bottoms of oranges. Cutting from top to bottom, following the curve of the orange, slice away the peel and white pith.
2. Slice between the membranes of the orange segments. Remove the segments. Squeeze the juice from the membrane, and reserve.
3. Wash watercress thoroughly in cold water. Thinly slice the onion half and soak it in cold water; a brief soaking removes harsh, bitter flavors.
4. Combine the olive oil, vinegar, and orange juice in a jar with a tight-fitting lid; season with salt and pepper. Shake vigorously.
5. Drain the watercress and onion. Combine them with the orange segments, and vinaigrette; toss well to evenly coat.
6. Divide among salad plates and serve.