Watercress, Endive and Strawberry Salad with Gravlax and a Blood Orange Vinaigrette Recipe

Name: Watercress, Endive and Strawberry Salad with Gravlax and a Blood Orange Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 1 tablespoon minced shallots; 1/2 teaspoon minced garlic; 1 teaspoon grated blood orange zest; 1 cup freshly squeezed blood orange juice; 1/2 teaspoon Dijon mustard; 1 tablespoon honey; 2 tablespoons Champagne vinegar; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2/3 cup extra-virgin olive oil; 8 ounces cured salmon gravlax; 8 ounces watercress; 2 heads Belgian endive, thinly sliced on the bias; 12 ounces thin asparagus spears, blanched in salted water, drained, and patted dry; 1 cup strawberries, hulled and quartered

Servings: persons

2 teaspoons olive oil
1 tablespoon minced shallots
1/2 teaspoon minced garlic
1 teaspoon grated blood orange zest
1 cup freshly squeezed blood orange juice
1/2 teaspoon Dijon mustard
1 tablespoon honey
2 tablespoons Champagne vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup extra-virgin olive oil
8 ounces cured salmon gravlax
8 ounces watercress
2 heads Belgian endive, thinly sliced on the bias
12 ounces thin asparagus spears, blanched in salted water, drained, and patted dry
1 cup strawberries, hulled and quartered

1
Set an 8-inch saute pan over medium heat and add the olive oil.
2
Once the oil is hot, add the shallots and cook, stirring often for 1 minute.
3
Add the garlic and orange zest to the pan and continue to cook for 30 seconds.
4
Pour the orange juice into the pan and raise the heat to high.
5
Bring to a boil and allow the juice to reduce by 3/4, about 8 minutes.
6
(The mixture should be thick and syrupy.)
7
Pour the warm orange mixture into a medium bowl, and add the mustard, honey and vinegar.
8
Season with the salt and pepper and whisk to blend.
9
Stir vigorously and slowly drizzle the oil into the bowl as you whisk.
10
Set the vinaigrette aside as you prepare the salad.
11
Arrange 2 ounces of salmon on each of 4 salad plates.
12
In a large bowl, combine the watercress and endive.
13
Season with salt and pepper, and drizzle 5 to 6 tablespoons of the vinaigrette over the salad.
14
Use your hands or a pair of tongs to toss the salad, making sure that everything is well blended.
15
Place 4 to 5 asparagus spears on each plate, forming a box shape.
16
Place the salad mixture inside each asparagus box and arrange the strawberries around the plate.
17
Serve immediately.

566

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 16 ingredients. The key ingredients include: 2 teaspoons olive oil, 1 tablespoon minced shallots, 1/2 teaspoon minced garlic, 1 teaspoon grated blood orange zest, and more.

Yes, Watercress, Endive and Strawberry Salad with Gravlax and a Blood Orange 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, Endive and Strawberry Salad with Gravlax and a Blood Orange Vinaigrette

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