Watercress, Endive and Orange Salad

Name: Watercress, Endive and Orange Salad
Total time: 10 min
Yield: 4 servings
Ingredients: 1 bunch watercress, washed and drained; 2 endives; 2 teaspoons Dijon-style mustard; 2 tablespoons red-wine vinegar; 1/3 cup olive or vegetable or corn oil; Salt and freshly ground pepper to taste; 1/3 cup chopped red onion; 1 medium-size orange, peeled and sectioned; 2 tablespoons chopped parsley

By Pierre Franey

Total Time: 10 minutes
Rating: 4(5)
Comments: Read comments

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings

1bunch watercress, washed and drained
2endives
2teaspoons Dijon-style mustard
2tablespoons red-wine vinegar
⅓cup olive or vegetable or corn oil
Salt and freshly ground pepper to taste
⅓cup chopped red onion
1medium-size orange, peeled and sectioned
2tablespoons chopped parsley

Ingredient Substitution Guide

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Preparation

Step 1
Trim off and discard the stems of the watercress and the endives. Cut the endives into 2-inch lengths.
Step 2
To make the dressing, put the mustard in a salad bowl. Add the vinegar. Start beating with a wire whisk while adding the oil. Add salt and pepper. Add the chopped onion. Blend well.
Step 3
Add the watercress, endive, orange slices and parsley and toss well. Serve.