Orange and watercress salad

Orange and watercress salad

By
From
Encyclopedia of Food and Cookery
Serves
8

This orange salad with peppery watercress is excellent served with barbecued meats and poultry or cold roast duck, ham or turkey at Christmas.

Ingredients

Quantity Ingredient
6 oranges
1 bunch watercress

Dressing

Quantity Ingredient
1 tablespoon vinegar
freshly ground black pepper
4 tablespoons olive oil
1 tablespoon mixed fresh mint and parsley, chopped
salt

Method

  1. Peel oranges, removing all white pith, and cut into thick slices. Break stalks off watercress. Reserve a small bunch of watercress and add remainder to orange slices.
  2. To make dressing, place vinegar in a small bowl with salt and pepper and gradually whisk in oil until thick. Mix in herbs. Pour dressing over oranges and watercress and toss lightly. Garnish with remaining watercress. Serve immediately.
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