Ingredients
-
2
-
1
-
1/2
-
2 1/2
-
2
-
1/2
-
1/2
-
-
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
Slice Away the Tops and Bottoms of Oranges. Cutting from Top to Bottom, Following the Curve of the Orange, Slice Away the Peel and White Pith. |
|
2
Done
|
Slice Between the Membranes of the Orange Segments. Remove the Segments. Squeeze the Juice from the Membrane, and Reserve. |
|
3
Done
|
Wash Watercress Thoroughly in Cold Water. Thinly Slice the Onion Half and Soak It in Cold Water; a Brief Soaking Removes Harsh, Bitter Flavors. |
|
4
Done
|
Combine the Olive Oil, Vinegar, and Orange Juice in a Jar With a Tight-Fitting Lid; Season With Salt and Pepper. Shake Vigorously. |
|
5
Done
|
Drain the Watercress and Onion. Combine Them With the Orange Segments, and Vinaigrette; Toss Well to Evenly Coat. |
|
6
Done
|
Divide Among Salad Plates and Serve. |
