Watercress & Orange Salad

A refreshing spring salad of peppery watercress, sweet orange segments, and shallot, dressed simply with good olive oil. Bright, zesty, and ready in 10 minutes.

Instructions

1. Prep the orange: Using a sharp knife, cut off the peel and pith following the curve of the fruit. Cut out the segments from between the membranes over a bowl to catch the juice. Squeeze remaining juice from the membrane for the dressing.
2. Slice the shallot into very thin rings. Soak in cold water for 5 minutes to mellow the flavour, then drain.
3. Make the dressing: Whisk together the olive oil, reserved orange juice, a pinch of salt, and black pepper.
4. Assemble: Arrange the watercress on a serving plate. Scatter orange segments and shallot rings over the top.
5. Dress just before serving and toss very gently.