Oranges, Watercress, and Endives with Asian Orange Vinaigrette

Name: Oranges, Watercress, and Endives with Asian Orange Vinaigrette
Ingredients: 2 large Belgian endives, separated into leaves; 4 large seedless oranges, peeled and cut into thick rounds; Asian Orange Vinaigrette; Fresh sunflower or daikon sprouts for garnishing (optional); 2 bunches watercress, woody stems discarded; 2 cups finely sliced radicchio; Fresh sunflower or daikon sprouts for garnishing (optional)

Preparation info

Serves
8

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This simple, pretty salad focuses on the combination of sweet and slightly bitter tastes along with a flavorful dressing that heightens the flavors dramatically. The vinaigrette will keep up to 5 days covered in the refrigerator and makes an excellent marinade for grilled fish, chicken, or pork.

Ingredients

2 large Belgian endives, separated into leaves
4 large seedless oranges, peeled and cut into thick rounds
2 bunches

Vegan

Method

Arrange the endive leaves, oranges, and watercress attractively on chilled plates. In a medium bowl, toss the radicchio with a couple of tablespoons of the Asian Orange Vinaigrette and mound in the center. Drizzle additional vinaigrette over the rest of the salad and top with the sprouts.