Orange-red onion and watercress salad - bon appetit
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Extra-virgin olive oil |
| ¼ | cup | Orange juice |
| 1 | tablespoon | Red wine vinegar |
| 1 | tablespoon | Balsamic vinegar or red wine vinegar |
| 1 | teaspoon | Orange flower water (opt.) |
| 2 | larges | Bunches watercress, trimmed |
| 4 | Oranges, peel and white pith removed, cut crosswise into 1/3-inch-thick rounds | |
| 1 | small | Red onion, thinly sliced |
Directions
Whisk first 4 ingredients in bowl. Add orange flower water, if desired. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover, chill. Bring to room temperature before using.) Arrange watercress, oranges and onion on platter. Pour vinaigrette over.
Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>
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