Watercress grows in stream beds throughout Ireland. Toss it with this pleasantly sharp, nut-flavored dressing. The dressing is truly phenomenal if you use the very best oils and vinegar that you can afford. Oranges, including blood oranges, are very popular in Ireland. Since blood oranges have a limited growing season, substitute regular orange juice if necessary.
- 3 tablespoons blood orange juice
- 2 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 2 tablespoons walnut oil
- 2 tablespoons hazelnut oil
- Salt and freshly ground black pepper
3 cups watercress, stemmed
- 3 blood oranges, segmented
- 2 tablespoons chopped garlic chives or regular chives
Using hand blender, blend first 5 ingredients in medium bowl until well blended. Season dressing to taste with salt and pepper.
Toss watercress with dressing to coat. Season to taste with salt and pepper. Divide watercress among 6 salad plates. Arrange blood orange segments on salad. Garnish with garlic chives and serve.
Recipe created exclusively for Cooking.com by James O'Shea.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
159 calories; 14g total fat; 0mg cholesterol; 8mg sodium; 9g carbohydrates; 2g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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