Endive and Watercress Salad with Blood Oranges, Walnuts, and Walnut Vinaigrette
IngredientsThis salad features the last of the winter citrus, but its countenance is bright and spring-fresh. Much of todays hydroponically grown watercress comes with its roots intact and a long-stemmed bouquet of broad leaves. A bunch doesn't go very far, so combining it with other greens makes good sense.
4 blood oranges, peeled, 1 tablespoon juice reserved
1/2 teaspoon finely grated orange zest
2 tablespoons shallot, thinly sliced crosswise, rings separated
4 teaspoons champagne vinegar
1/4 teaspoon salt, plus an extra pinch
1 tablespoon walnut oil
2 tablespoons olive oil
2 large Belgian endives, about 6 ounces each
1/3 cup walnut pieces, freshly cracked if possible
1 bunch watercress
freshly ground pepper to taste
Nutrition FactsPer serving: 245 calories, 59% fat (16 g; 1.9 g saturated), 36% carbohydrate (22 g), 5% protein (3 g), 6 g fiber, 92 mg calcium, <1 mg iron, 150 mg sodium.
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Directions1. For the vinaigrette, grate the zest of one of the blood oranges, section the fruit, and squeeze out the juice from the membranes.Place the reserved juice in a bowl with the shallot and the champagne vinegar. Stir in the 1/4 teaspoon salt and let stand at least 5 minutes (or while you prepare the greens), then whisk in the walnut and olive oils.
2. For the salad, cut the endives lengthwise in quarters; cut out each core and chop it crosswise in pieces a scant 1 inch thick. Toss the endives with the pinch of salt, the walnuts, and 2/3 of the vinaigrette. Divide among 4 plates.
3. Discard the root ball of the watercress and most of the stems. Toss the leaves with the remaining vinaigrette and pile over the endives. Slip the orange sections in among the leaves, season with pepper, and serve.