2 bunches Watercress (salad cress)
2 medium-sized oranges
8 black olives
4 tbsp (60 ml) olive oil
1 tbsp (15 ml) white wine vinegar
1 tbsp (15 ml) freshly squeezed orange juice
1 tsp (5 ml) Dijon mustard
1 clove garlic, crushed with a pinch sea salt
freshly ground black pepper
2 medium-sized oranges
8 black olives
4 tbsp (60 ml) olive oil
1 tbsp (15 ml) white wine vinegar
1 tbsp (15 ml) freshly squeezed orange juice
1 tsp (5 ml) Dijon mustard
1 clove garlic, crushed with a pinch sea salt
freshly ground black pepper
method
1. Break the watercress into small sprigs.
2. Peel away the rind and white fibres or pith from the oranges.
3. Pull or cut them into segments and, if desired, cut away the skin.
4. Stone (pit) and quarter the olives.
5. Beat the remaining ingredients together to make the dressing.
6. Arrange the watercress and orange segments on a flat dish and scatter the olives over the oranges.
7. Spoon the dressing over both the oranges and watercress.
2. Peel away the rind and white fibres or pith from the oranges.
3. Pull or cut them into segments and, if desired, cut away the skin.
4. Stone (pit) and quarter the olives.
5. Beat the remaining ingredients together to make the dressing.
6. Arrange the watercress and orange segments on a flat dish and scatter the olives over the oranges.
7. Spoon the dressing over both the oranges and watercress.
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