Watercress and Orange Salad

[Guest guest]

Watercress and Orange Salad

 

1 bunch of watercress, washed and spun dry

2 oranges

1/2 tablespoon olive oil (or walnut oil, if handy)

Salt and freshly ground black pepper

 

Trim the stalks from the watercress, put the sprigs into a shallow

serving bowl and set aside.

 

Slice the peel off the oranges, removing every trace of white pith.

With a sharp serrated knife cut out each segment from between the

membranes, dropping the segments into a bowl as you go, and turning the

membranes over like the pages in a book. Squeeze the leftover membranes

of one orange over a small bowl to provide about ½ a tablespoon of

juice. Add the oil and some salt and pepper and whisk well.

 

Scatter the orange segments over the watercress and trickle over the

dressing. Tosss well and serve.