Name: Salad of Orach, Arugula, Water Cress, Onion, and Oranges
Yield: Serves 4
Ingredients: ¼ cup toasted pumpkin seeds or walnuts (to match the oil); 1 small bunch water cress (about 3 ounces); 1 small bunch arugula (about 3 ounces); 1 bunch small or medium orach (about 6 ounces); 2 medium navel oranges; 1 teaspoon sharp mustard, such as Dijon; 1 tablespoon sherry vinegar; ¼ teaspoon kosher salt; 2 tablespoons pumpkin seed or walnut oil; 1 tablespoon corn or peanut oil; 1 small red onion (about 6 ounces)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

When a selection of assertive greens, equally emphatic orange zest, and strong red onion are combined, they mysteriously mellow and lose their individual identities to become an earthy, brilliantly colored whole. Although deep-dark in flavor, the texture is light and the effect fresh. The weight of the greens is not crucial—it is supplied only to give some idea of the proportions.