Watercress Orange Salad Recipes

Steps:

• Slice off both ends of oranges. With a sharp knife, cut away peel and pith. Cut along membranes to remove segments. Squeeze 2 tablespoons juice from membranes into a small bowl.
• Add oil, vinegar, and mustard; whisk to combine, and season with salt and pepper.
• In a large bowl, toss together watercress and dressing; top with orange segments, and serve immediately.

Steps:

• Trim off any tough stems from the bottoms of the watercress. Rinse the leaves and drain well. There should be about 10 cups of loosely packed leaves.
• Put the leaves into a salad bowl. Add the orange wedges and onion rings.
• Put the mustard, cumin and vinegar into a small bowl and beat with a wire whisk. Beat in the oil and add salt and pepper. Pour the sauce over the salad and toss well. Serve.

Steps:

• Soak 1/4 thinly sliced red onion in cold water, about 10 minutes. Whisk 1/4 cup orange juice, the juice of 1 lime, 1 tablespoon honey, 2 teaspoons dijon mustard, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in 3 tablespoons olive oil. Drain the onion; toss with 2 bunches watercress, 2 sliced avocados, 2 segmented oranges and the dressing. Top with chopped toasted hazelnuts.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spread bread cubes on a rimmed baking sheet and drizzle with 2 tablespoons olive oil.
• Bake in the preheated oven until bread is toasted but still chewy, about 8 minutes. Remove from the oven and let cool, about 10 minutes.
• While bread cools, heat a frying pan over medium heat. Toast almonds in the hot pan, stirring continuously, until golden, about 5 minutes. Remove from heat and set aside.
• Pour 1 tablespoon olive oil into the frying pan and heat over medium heat. Add shallot and cook and stir for 2 minutes. Transfer to a small bowl; whisk in 1/2 cup olive oil and red wine vinegar until blended for a vinaigrette. Season with salt and pepper.
• Toss toasted bread, watercress, almonds, and orange segments together in a large serving bowl. Add vinaigrette and toss to coat evenly. Season with salt and pepper. Serve immediately.

Steps:

• Trim off and discard the stems of the watercress and the endives. Cut the endives into 2-inch lengths.
• To make the dressing, put the mustard in a salad bowl. Add the vinegar. Start beating with a wire whisk while adding the oil. Add salt and pepper. Add the chopped onion. Blend well.
• Add the watercress, endive, orange slices and parsley and toss well. Serve.

Steps:

• Trim the stalks from the watercress. Wash and dry the leaves. Strip the stalks from the broccoli and divide the florets into tiny pieces the size of a thumbnail.
• Place the broccoli and watercress in a salad bowl along with the pieces of orange.
• Combine the remaining ingredients. Mix well, remove the garlic clove and pour the dressing over the watercress.

Steps:

• Using small sharp knife, cut peel and white pith from oranges. Cut oranges into 1 1/2-inch chunks. Set aside.
• Whisk vinegar and sugar in large bowl to blend. Gradually whisk in olive oil. Season vinaigrette to taste with salt and pepper. Add watercress, endive, and oranges; toss to coat. Divide salad among 6 plates. Sprinkle with walnuts and serve.

Steps:

• Heat oven to 200C/180C fan/gas 6. Pat the duck legs dry with kitchen paper and rub in the five-spice and some seasoning. Pour the vinegar, soy and orange juice into a small roasting tin and put the duck on top. Cover with foil and cook for 30 mins, then remove the foil and increase oven to 240C/220C fan/ gas 9, or put under the grill and cook until the skin is crisp. Remove and strain the liquid through a sieve. Let the duck cool until you can shred the meat from the bones. Skim fat from the liquid.
• Meanwhile, gently toss together the oranges, watercress, radishes, chicory and spring onions. Pour over reserved cooking liquid, then add the duck and arrange on a platter.