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Orange-Watercress Salad with Walnuts, Sweet Onions and Radishes with Orange-Shallot Vinaigrette
Orange-Watercress Salad with Walnuts, Sweet Onions and Radishes with Orange-Shallot Vinaigrette
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This is an easy salad with lightly toasted walnuts– that is a good choice for winter. You can slice the oranges up to several days ahead of time, if you store them in a tightly covered container in the refrigerator. They will emit some juice while sitting – and you can use it for the vinaigrette. Also note that you can zest a couple of the oranges before peeling and slicing – also for use in the vinaigrette.

  • Servings: 4-6
  • Prep Time: 15m
  • Cook Time: N/A
Chef Collection
Ingredients

6 oranges

2 bunches watercress (about 6 cups)

1 bunch perfect radishes, thinly sliced

1 medium Vidalia or Maui onion (or any other very sweet variety), finely minced

1 1/2 cups lightly toasted walnut halves (can be left large or chopped into smaller units)

Freshly ground black pepper

Orange-Shallot Vinaigrette

2 tablespoons finely minced shallot

2 teaspoons grated orange zest

1/4 cup fresh orange juice

1 teaspoon light-colored honey (or to taste)

1/4 cup sherry vinegar or champagne vinegar (or another variety made from a good white wine)

1/4 teaspoon salt (or to taste)

3/4 cup extra-virgin olive oil

Directions
  1. Peel the oranges with a sharp serrated knife. (To do so, cut off the polar ends, then slice down the sides to get all the skin and pith removed.) Slice the oranges into thin rounds, removing and discarding seeds as you go. Place the slices in a bowl and set aside.
  2. Shortly before serving, divide the watercress among 4 to 6 serving plates, separating the springs, so they are not all in one clump. Arrange the orange rounds on the watercress, and then scatter radish slices on the oranges. Sprinkle with minced onion, then ladle on a little of the vinaigrette. Scatter the walnuts, grind on some black pepper, and serve right away.

Orange-Shallot Vinaigrette

  1. Combine the shallot, zest, orange juice, honey, vinegar, and salt in a medium-small jar that has an accompanying lid. Mix steadily with a small whisk, first to combine, then as you drizzle in the oil.
  2. Keep whisking for a minute or so after all the oil is in. Taste to possibly adjust honey and salt.

Nutrition

  • Calories: 400
  • Total Fat: 33 g
  • Saturated Fat: 4 g
  • Monounsaturated Fat: 14 g
  • Polyunsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 76 mg
  • Total Carbohydrate: 29 g
  • Dietary Fiber: 10 g
  • Protein: 6 g