Watercress and Orange Salad

Name: Watercress and Orange Salad
Yield: 6 servings
Cuisine: United States
Ingredients: 2 bunches of watercress; 3 heads of Belgian endive; 2 oranges, peeled and sectioned; 2 shallots, finely chopped; 2 tablespoons lemon juice; ½ cup olive oil; Salt and coarsely ground black pepper

Preparation info

6
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

2 bunches of watercress
3 heads of Belgian endive
2 ora

Americas
United States
Raw
Gluten-free
Vegan
New York

Method

Wash the watercress and trim off the stems. Place the watercress tops in a large salad bowl. Trim off the ends of the endive and cut into one-inch lengths. Add to the watercress. Top with the orange sections.
Combine the shallots, oil and lemon juice in a measuring cup and add salt and pepper to taste. Blend well with a fork. Pour the sauce over the g