📝 About This Recipe
This vibrant salad is a masterclass in balance, pairing the peppery, assertive bite of fresh watercress with the sun-drenched sweetness of navel and blood oranges. A silky honey-shallot vinaigrette ties the elements together, while creamy goat cheese and crunchy Marcona almonds provide a luxurious contrast in texture. It is a sophisticated, refreshing dish that brightens any table, serving as the perfect palate cleanser or a light, elegant starter.
🥗 Ingredients
The Salad Base
- 4 cups Watercress (tough lower stems removed, washed and dried thoroughly)
- 2 large Navel Oranges (peeled and sliced into rounds or supremed)
- 2 medium Blood Oranges (peeled and sliced into rounds for color contrast)
- 1/2 head Radicchio (shredded for a hint of bitterness and crunch)
The Vinaigrette
- 1/4 cup Extra Virgin Olive Oil (high quality, fruity profile)
- 2 tablespoons Fresh Orange Juice (reserved from the slicing process)
- 1 tablespoon Champagne Vinegar (or white wine vinegar)
- 1 small Shallot (finely minced)
- 1 teaspoon Honey (wildflower or clover)
- 1/2 teaspoon Dijon Mustard (to emulsify the dressing)
- 1/4 teaspoon Sea Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
Garnish and Texture
- 1/3 cup Marcona Almonds (roughly chopped)
- 2 ounces Goat Cheese (crumbled)
- 1 handful Fresh Mint Leaves (torn into small pieces)
- 2 tablespoons Pomegranate Arils (optional, for a pop of color)
👨🍳 Instructions
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1
Begin by preparing the watercress; trim away any thick, woody stems, keeping the tender leaves and smaller stems. Rinse in cold water and spin dry completely using a salad spinner.
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2
To prepare the oranges, cut off the top and bottom ends so the fruit sits flat on your cutting board. Use a sharp knife to carve away the peel and white pith, following the curve of the fruit.
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3
Slice the oranges crosswise into 1/4-inch thick rounds, or if you prefer a more refined look, 'supreme' them by cutting between the membranes to release individual segments. Do this over a bowl to catch any juice.
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4
Reserve 2 tablespoons of the collected orange juice for the dressing.
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5
In a small skillet over medium-low heat, lightly toast the Marcona almonds for 3-5 minutes until they are fragrant and golden brown. Set aside to cool.
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6
Make the vinaigrette: In a small glass jar or bowl, combine the minced shallot, champagne vinegar, honey, Dijon mustard, and the reserved orange juice.
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7
Slowly whisk in the extra virgin olive oil in a steady stream until the dressing is beautifully emulsified and thick.
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8
Season the dressing with sea salt and freshly cracked black pepper. Taste and adjust the sweetness or acidity if necessary.
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9
In a large mixing bowl, combine the dried watercress and shredded radicchio.
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10
Drizzle about half of the vinaigrette over the greens and toss gently with your hands or tongs to coat the leaves without bruising them.
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11
On a large chilled platter or individual plates, arrange the dressed greens as a base.
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12
Artfully nestle the orange slices/segments among the greens, ensuring the different colors of the blood and navel oranges are distributed evenly.
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13
Scatter the crumbled goat cheese, toasted almonds, and pomegranate arils over the top.
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14
Finish with a final light drizzle of the remaining dressing and a sprinkle of fresh mint leaves.
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15
Serve immediately while the greens are crisp and the almonds are crunchy.
💡 Chef's Tips
Always dry your watercress thoroughly; excess water will dilute the dressing and prevent it from adhering to the leaves. If blood oranges are out of season, cara cara oranges or pink grapefruits make excellent color-popping substitutes. To make it vegan, simply omit the goat cheese or swap it for a dollop of cashew cream. Don't dress the salad until the very last moment, as watercress is delicate and will wilt quickly once the acid hits it. For extra crunch, you can candy the almonds with a bit of sugar and cayenne pepper before toasting.
🍽️ Serving Suggestions
Pair this salad with a crisp, chilled Sauvignon Blanc or a dry Rosé to complement the citrus notes. Serve alongside grilled sea bass or roasted salmon for a light and healthy dinner. This makes a beautiful side dish for a Sunday brunch featuring Quiche Lorraine. Accompany with warm, crusty sourdough bread and salted butter to soak up the leftover vinaigrette. For a heartier meal, add sliced avocado or grilled chicken breast on top.