Watercress and Orange Salad with Black Olive Vinaigrette Recipe

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.

No additional tips available.

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

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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.

Watercress and Orange Salad with Black Olive Vinaigrette

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