Salad of Orach, Arugula, Water Cress, Onion, and Oranges

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); ¼ teaspoon kosher salt; 1 tablespoon sherry vinegar; 2 tablespoons pumpkin seed or walnut oil; 2 tablespoons pumpkin seed or walnut oil; 2 medium navel oranges; 1 teaspoon sharp mustard, such as Dijon; 1 teaspoon sharp mustard, such as Dijon; 1 bunch small or medium orach (about 6 ounces); 1 small bunch arugula (about 3 ounces); ¼ cup toasted pumpkin seeds or walnuts (to match the oil); ¼ cup toasted pumpkin seeds or walnuts (to match the oil); 1 tablespoon corn or peanut oil; 1 tablespoon corn or peanut oil; 1 small bunch water cress (about 3 ounces); 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.

Ingredients

Starter
Gluten-free
Vegan

Ingredients

Method