Watercress Endive Salad With Blood Oranges And Pomegranates Food

WATERCRESS, ENDIVE SALAD

Steps:

• Chop and remove stems from watercress. Cut endive into cross pieces. Toss the two together and dress with mustard vinaigrette.

WATERCRESS ENDIVE SALAD WITH BLOOD ORANGES AND POMEGRANATES

Steps:

• With a small, sharp knife, cut ends off oranges. Set 1 orange, cut side down, on a cutting board. Following its curve with the knife, slice off peel and white pith. Cut between inner membranes and fruit to release segments; drop segments into bowl. Repeat with remaining oranges.
• Rinse and dry watercress. In a large bowl, toss watercress, Belgian endive, and oranges with just enough vinaigrette to coat. Divide among 12 salad plates and garnish each salad with pomegranate seeds and toasted almonds.
• Note: Nutritional analysis is per serving, with vinaigrette.

WATERCRESS AND ENDIVE SALAD

Steps:

• Cut off the tough stems of the watercress and discard.
• Cut off the end of the endive and cut the head into bite-size pieces.
• Rinse watercress and endive and drain or spin dry. Put in a salad bowl.
• Put the lemon juice, vinegar, mustard, salt and pepper in a small bowl. Using a wire whisk, beat in the oil. Pour the dressing over the salad greens and toss.

WATERCRESS, ENDIVE AND ORANGE SALAD

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.

WATERCRESS, ORANGE AND RED ONION SALAD

Steps:

• Slice away the tops and bottoms of oranges. Cutting from top to bottom, following the curve of the orange, slice away the peel and white pith.
• Slice between the membranes of the orange segments. Remove the segments. Squeeze the juice from the membrane, and reserve.
• Wash watercress thoroughly in cold water. Thinly slice the onion half and soak it in cold water; a brief soaking removes harsh, bitter flavors.
• Combine the olive oil, vinegar, and orange juice in a jar with a tight-fitting lid; season with salt and pepper. Shake vigorously.
• Drain the watercress and onion. Combine them with the orange segments, and vinaigrette; toss well to evenly coat.
• Divide among salad plates and serve.

WATERCRESS, ENDIVE, AND ORANGE SALAD

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.

HEARTS OF PALM, BLOOD ORANGE AND WATERCRESS SALAD

Steps:

• Rinse the watercress and set aside to dry.
• Peel the oranges, making sure to remove all the pith. Working over a bowl to catch the juices, supreme the oranges - carefully cut out each section of fruit by inserting the blade of the knife between the flesh and the membrane on both sides. Once you have supremed each orange, squeeze the remaining membranes to get out all the juice. Place the blood orange segments in a separate bowl and set aside.
• To the bowl containing the blood orange juice, add the Dijon mustard, lemon juice and red wine vinegar, stirring well to combine. Whisk in the olive oil and add salt and pepper to taste.
• Drain the hearts of palm and cut each lengthwise into quarters. If the quarters are very long, you can cut them in half so they will be a more manageable "bite" size.
• Slice the shallot as thinly as possible - I use a mandoline to get paper-thin slices, but if you do not have a mandoline just slice as thinly as possible with a knife.
• Place the hearts of palm and the sliced shallot in the vinaigrette, tossing well so that the vegetables are coated. Set aside to marinate for at least 20 minutes.
• Pick over the watercress, removing any large stems and tearing into bite-sized pieces.
• Drain the hearts of palm/ shallot mixture RESERVING THE VINAIGRETTE.
• Add the vinaigrette to the watercress a small amount at a time, tossing as you go. You do not want to over-dress the salad, so don't pour it all in at once. If you don't use all the vinaigrette you can reserve it for another use.
• Place the dressed watercress on a serving platter. Cover the watercress with the hearts of palm and shallot mixture, and then spread the blood orange supremes on top of the hearts of palm. Grind some black pepper over the salad and sprinkle with the sea salt flakes.