Watercress and Orange Salad

By paul_haef

Laden with sunny Mediterranean flavors, this salad is a fine accompaniment to fish or lamb. Use only, pale, very tender celery stalks and the small, tender leaves of the watercress sprigs.

Ingredients

• 1 1/4 lb. Watercress, tough stems removed
• 2 Oranges
• 4 Celery Stalks, thinly sliced crosswise
• 1 T. Fresh Lemon Juice
• 1 T Curry Powder
• Salt and Pepper to taste
• 5 T. Olive Oil

Preparation

Step 1

Place the watercress in a salad bowl.

Using a sharp knife, cut a thick slice off the top and bottom of 1 orange to expose the fruit. Stand the orange upright on a cutting board and thickly slice off the peel in strips, cutting around the contour of the orange to expose the flesh. Cut the orange crosswise into slices and remove any seeds. Repeat with the remaining orange. Add the orange slices to the bowl along with the celery.

In a small bowl, stir together the lemon juice, vinegar, curry powder, salt and pepper until well mixed. Add the oil and stir vigorously until blended. Pour the dressing over the salad, toss well and serve.