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WATERCRESS AND BLOOD ORANGE SALAD

 

Ingredients:

 

2 shallots, peeled and diced

Juice from 1 blood orange

1 tablespoon champagne vinegar

Sea salt

3 tablespoons olive oil

4 blood oranges, peeled and cut in ¼” thick slices

½ bunch watercress, rinsed, trimmed to small stems and leaves

 

 

Directions:

 

Combine the shallot pieces with the orange juice, vinegar and a pinch of salt in a small bowl.  Let this mixture sit for 10 minutes.

 

Prepare the oranges and overlap slices on a serving platter.  Scatter the watercress leaves over the oranges.

 

Just before serving, whisk the olive oil into the shallot and vinegar mixture.  Season with more salt to taste.  Drizzle this over the salad.  Grate on black pepper, and serve immediately