Fresh and healthy greens are tossed in a tangy citrus vinaigrette.
Chef's notes
This simple, but flavorful, salad makes a healthy and refreshing side. For a complete and satisfying meal, try paring it with a delicious grilled steak or pan-fried chicken breast. For a bit of crunch, try adding 1 to 2 tbsp of slivered almonds.
Steps
1
Making the Vinaigrette
Ingredients
1 large orange
1 tbsp champagne or white wine vinegar
sea salt (to taste)
freshly ground black pepper (to taste)
2 to 3 tbsp of extra-virgin olive oil
To make the vinaigrette, first segment the orange. Once done, squeeze the excess juice into a bowl.
Heat a small frying pan over medium-high heat and add the juice. Let the juice simmer and reduce until a syrup-like consistency is reached. Transfer to a bowl and let cool slightly. Then add the vinegar, salt, pepper and olive oil. Whisk and then set aside while you prepare the greens.
2
Preparing and Assembling the Salad
Ingredients
2 1/2 cups watercress (approx.)
2 1/2 cups butter lettuce (approx.)
Before you assemble the salad make sure the greens are washed, dried and torn into bite-size pieces.
Make sure the vinaigrette is well mixed before drizzling a bit at a time over the greens. Gently toss to make sure everything is lightly coated. To finish, add the orange segments, toss again and serve.
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Enjoyed the light flavour of the original recipe .
I then experimented a bit with the flavours. I used the peel of the Orange in the reduction, then strained it out. I then pan fried a chicken breast in the sause pan infusing the flavours into the cooked meat and added it to the salad.
Another twist was to utilize this dressing as a dipping sauce by adding Italian seasoningss for dipping bread. Cheers
I made this as a side dish with your rosemary lemon chicken. I think I made to much vinaigrette. I thought there wasn't enough orange juice and squeezed another for more orange juice... It still tasted fine.
This salad was good, but very light indeed (would be nice on a hot summer day or like recommended above with a meat). After weeks and weeks of searching, I could not find watercress in the store, so bought escarole and used that with the butter lettuce. I feel like a more robust lettuce is needed - perhaps radicchio, endive or even arugula since the butter lettuce is so light. Vinaigrette was good too; the sweetness of the reduced OJ really came through. Used only 2 TBLS of oil as I am learning I prefer less oil in my dressings.
Hi Sunnie. Nice work. I think a pungent green like arugula is the best substitution for watercress- which is super peppery. This salad goes well with a good pinch of salt and plenty of cracks of pepper. Also, it is quite nice with a toasted nut or seed and cashew (or regular) chevre if you are not serving it with something more substantial. It is perfect, as is, to bring lightness to a more heavy meal. Lauren
Patrick Z •I made this as a side dish with your rosemary lemon chicken. I think I made to much vinaigrette. I thought there wasn't enough orange juice and squeezed another for more orange juice... It still tasted fine.
Sunnie S •This salad was good, but very light indeed (would be nice on a hot summer day or like recommended above with a meat). After weeks and weeks of searching, I could not find watercress in the store, so bought escarole and used that with the butter lettuce. I feel like a more robust lettuce is needed - perhaps radicchio, endive or even arugula since the butter lettuce is so light. Vinaigrette was good too; the sweetness of the reduced OJ really came through. Used only 2 TBLS of oil as I am learning I prefer less oil in my dressings.
Lauren L •Hi Sunnie. Nice work. I think a pungent green like arugula is the best substitution for watercress- which is super peppery. This salad goes well with a good pinch of salt and plenty of cracks of pepper. Also, it is quite nice with a toasted nut or seed and cashew (or regular) chevre if you are not serving it with something more substantial. It is perfect, as is, to bring lightness to a more heavy meal. Lauren