Watercress, Endive, and Orange Salad

Name: Watercress, Endive, and Orange Salad
Yield: Makes 6 servings
Ingredients: 2 oranges; 1 1/2 tablespoons Sherry wine vinegar; Pinch of sugar; 5 tablespoons extra-virgin olive oil; 1 bunch watercress, thick stems trimmed; 3 large heads of Belgian endive, trimmed, thinly sliced crosswise; 1/2 cup walnuts, chopped

August 20, 2004

Recipe information

Yield
Makes 6 servings

Ingredients

2 oranges

1 1/2 tablespoons Sherry wine vinegar

Pinch of sugar

5 tablespoons extra-virgin olive oil

1 bunch watercress, thick stems trimmed

3 large heads of Belgian endive, trimmed, thinly sliced crosswise

1/2 cup walnuts, chopped

Preparation

Step 1
Using small sharp knife, cut peel and white pith from oranges. Cut oranges into 1 1/2-inch chunks. Set aside.
Step 2
Whisk vinegar and sugar in large bowl to blend. Gradually whisk in olive oil. Season vinaigrette to taste with salt and pepper. Add watercress, endive, and oranges; toss to coat. Divide salad among 6 plates. Sprinkle with walnuts and serve.