This vibrant winter salad balances peppery watercress with the sweet-tart brightness of blood oranges. A trio of nutty oils—walnut, hazelnut, and olive—creates a richly layered vinaigrette that complements the citrus beautifully. Light, refreshing, and full of contrasting textures, it’s an elegant addition to any seasonal menu.
INGREDIENTS:
Vinaigrette
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 pepper
Salad
3 cups watercress, washed, dried, and stemmed
3 blood oranges, segmented
2 tablespoons chopped chives
METHOD:
In a mixing bowl, whisk together the blood orange juice, red wine vinegar, olive oil, walnut oil, and hazelnut oil. Season with salt and pepper to taste.
Place the watercress in a large bowl and toss lightly with enough vinaigrette to coat. Taste and adjust seasoning. Divide the watercress among six chilled salad plates. Arrange blood orange segments over each portion. Sprinkle with chopped chives and serve immediately.
SERVING SUGGESTIONS:
- Add toasted hazelnuts, almonds, or walnuts for crunch.
- Serve alongside roasted salmon or chicken for a bright, citrusy contrast.
- Add thinly shaved fennel or avocado for a heartier variation.
YIELD: Serves 6
