Blood Orange and Watercress Salad
- Low fat
- Lactose free
- Fast recipes
- Simple recipes
The vivid red juice of in-season blood oranges is the perfect colour for this Valentine’s Day salad. Small, delicately flavoured olives, such as Spanish arbequina or French Niçoise, are best in this dish. If you can’t find these, use oil-cured black olives.
Ingredients
- 2 small blood oranges
- 2 tbsp (30 mL) extra virgin olive oil
- 1 tbsp (15 mL) balsamic vinegar
- 2 tsp (10 mL) minced shallot
- 1 anchovy fillet, mashed or minced, or 1/2 tsp/2 mL anchovy paste
- Pinch salt and black pepper
- 2 cups (500 mL) Boston lettuce leaves
- 2 cups (500 mL) watercress sprigs
- 12 small green or black olives
Preparation
From oranges, remove rind and white pith; discarding membranes and working over bowl to catch orange juice and segments, cut out segments.
In large bowl, whisk together oil, vinegar, shallot, anchovy, salt and pepper to make vinaigrette; drain juice from orange segments and whisk into vinaigrette. (Make-ahead: Refrigerate segments and vinaigrette separately for up to 6 hours.)
Arrange lettuce on 2 plates. Toss orange segments and watercress with vinaigrette to coat; arrange over lettuce. Top with olives.
Makes 2 servings.
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