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4 to 6
unless otherwise stated.Easy
By Jennifer Paterson and Clarissa Dickson Wright
Published 1999
Cut very thin julienne strips of zest from 1 orange and blanch in boiling water for a few minutes. Drain and reserve. Peel all the oranges, removing all the pith. With a sharp knife, cut down between the sections and remove them whole, free of membrane or seeds.
Cover an attractive plate with the watercress, reserving a handful of leaves for garnish. Pile the black olives in the center