Watercress and tangerine salad with red onions

6 servings

Ingredients

Quantity Ingredient
1 medium Red onion; thinly sliced
3 tablespoons White wine vinegar
1 tablespoon Dijon-style mustard
2 teaspoons Cracked black peppercorns
½ teaspoon Salt
¼ teaspoon Cayenne pepper
½ cup Extra-virgin olive oil; scant 1/2 cup
2 Tangerines; peel, pith removed,
And cut into segments
2 bunches Watercress; coarse stems
Removed; washed and dried

Directions

In a bowl, combine the sliced onion with ice water to cover and let soak for 30 to 45 minutes. Meanwhile, make the vinaigrette. In a glass bowl, whisk together the vinegar, mustard, pepper, salt, and cayenne until thoroughly blended. Drizzle the olive oil over in a thin stream, whisking constantly until all the oil is incorporated. Drain the soaking onions, pat them dry with paper towels, and separate into rings. In a large bowl, toss the tangerines and the watercress together gently. Drizzle over enough vinaigrette just to coat and toss again. Mound some salad onto the plate and scatter a few onion rings over the top. This recipe yields 6 servings.

Comments: The original recipe title as listed is "Watercress And Tangerine Salad With Red Onions And Black Pepper Vinaigrette".

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6248 broadcast 04-14-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

04-17-1997

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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