Watercress and Orange Salad with Black Olive Vinaig

Name: Watercress and Orange Salad with Black Olive Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup pitted kalamata olives; 1 small garlic clove, chopped; 1/2 teaspoon chopped rosemary; 3 tablespoons red wine vinegar; 5 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 3 navel oranges; 2 large bunches of watercress, thick stems discarded; 2 Belgian endiveshalved, cored and thinly sliced lengthwise; 1 cup flat-leaf parsley leaves; 1 small red onion, halved and thinly sliced

Servings: persons

1/2 cup pitted kalamata olives
1 small garlic clove, chopped
1/2 teaspoon chopped rosemary
3 tablespoons red wine vinegar
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
3 navel oranges
2 large bunches of watercress, thick stems discarded
2 Belgian endiveshalved, cored and thinly sliced lengthwise
1 cup flat-leaf parsley leaves
1 small red onion, halved and thinly sliced

1
Coarsely chop 1/4 cup of the olives and transfer them to a small bowl.
2
In a mini processor, pulse the remaining 1/4 cup of olives with the garlic and rosemary until the olives are chopped.
3
Add the vinegar and pulse twice to combine; add to the chopped olives in the bowl.
4
Whisk in the olive oil and season with salt and pepper.
5
Using a sharp knife, peel the oranges, removing all of the bitter white pith.
6
Working over a bowl, cut in between the membranes to release the orange sections into the bowl; drain the juice and reserve for another use.
7
Add the watercress, endives, parsley and onion.
8
Pour the dressing over the salad and toss well.
9
Season with salt and pepper and serve at once.

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup pitted kalamata olives, 1 small garlic clove, chopped, 1/2 teaspoon chopped rosemary, 3 tablespoons red wine vinegar, and more.

Yes, Watercress and Orange Salad with Black Olive Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Watercress and Orange Salad with Black Olive Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions