Salad of Lotus, Oranges, Avocado, and Water Cress

Name: Salad of Lotus, Oranges, Avocado, and Water Cress
Yield: Serves 4 as a first course or side dish
Ingredients: ⅓ cup delicate olive oil (or mix olive oil with grapeseed or corn oil); ⅓ cup delicate olive oil (or mix olive oil with grapeseed or corn oil); Fine-ground white pepper; Optional: sugar; 3 tablespoons fruit vinegar; ¾ teaspoon kosher salt; 2 medium navel oranges; About ½ pound lotus; 2 bunches water cress, trimmed, rinsed, and separated into sprigs; ⅓ cup delicate olive oil (or mix olive oil with grapeseed or corn oil); 1 medium-large avocado (preferably Florida type)

Preparation info

Serves
4
as a first course

Difficulty
Medium

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Creamy avocado contrasts with crisp lotus rounds, and sweet oranges with bitter water cress, in a salad that looks as good as it tastes. Pear or raspberry vinegar is nice here, but any gentle fruity vinegar will suit. Lotus that is narrow in diameter makes the best presentation, as slices can be kept whole. Serve alongside seafood or pork.

Ingredients

Starter
Vegan
Gluten-free

Ingredients

Method