Best 2 Watercress Endive And Orange Salad Recipes

Watercress endive and orange salad is a refreshing and flavorful dish that is perfect for a light lunch or dinner. Made with a variety of crisp and vibrant ingredients, it is a celebration of fresh flavors and textures. The peppery bite of the watercress, the delicate bitterness of the endive, and the sweet tang of the oranges combine to create a delightful and balanced salad. Dressed with a simple vinaigrette, this salad is easy to make and can be enjoyed by people of all ages.

Here are our top 2 tried and tested recipes!

ROASTED BEET, ENDIVE, ORANGE, AND WATERCRESS SALAD WITH KIMBERLY WILLIAMS-PAISLEY

Roasted Beet, Endive, Orange, and Watercress Salad with Kimberly Williams-Paisley image

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 12

Ingredients

6 large beets (about 2 pounds), scrubbed and stems removed
1 tablespoon olive oil
Coarse salt and freshly ground pepper
6 navel oranges
1 tablespoon red-wine vinegar
1 1/2 tablespoons canola oil
1 cup chopped fresh flat-leaf parsley
3 heads Bibb lettuce (1/2 pound), or 1 head Boston lettuce, cut into 1/2-inch strips
2 heads Belgian endive (about 1/2 pound), cut into 1/2-inch pieces
1 bunch watercress
1/4 pound ricotta salata, or feta cheese, crumbled
Olive-oil, cooking spray

Steps:

Heat oven to 450 degrees. Place beets onto a sheet of parchment paper-lined foil; drizzle with olive oil and season with salt and pepper. Wrap to enclose. Roast until tender, 45 to 55 minutes. Allow beets to cool.
Rub cooled beets with paper towels to remove skins. Reserve half a peeled beet, cutting the rest into 3/4-inch pieces; set aside.
Using a paring knife, remove peel, pith, and outer membranes from oranges. Working over a medium bowl to catch juices, carefully cut out each segment between membranes. Squeeze membrane to extract juice; discard. Set aside 1/4 cup juice, reserving the rest for another use.
In a blender jar, combine reserved half beet, reserved orange juice, red-wine vinegar, salt, and pepper; puree until smooth. With blender on, add canola oil, and process until combined. Stir in 2 tablespoons parsley.
Place lettuce, endive, watercress, chopped beets, oranges, and remaining parsley on a large platter. Just before serving, add vinaigrette; toss to combine. Garnish with ricotta salata, and serve.

WATERCRESS, ENDIVE AND ORANGE SALAD

Watercress, Endive and Orange Salad image

Provided by Pierre Franey

Categories easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 bunch watercress, washed and drained
2 endives
2 teaspoons Dijon-style mustard
2 tablespoons red-wine vinegar
1/3 cup olive or vegetable or corn oil
Salt and freshly ground pepper to taste
1/3 cup chopped red onion
1 medium-size orange, peeled and sectioned
2 tablespoons chopped parsley

Steps:

Trim off and discard the stems of the watercress and the endives. Cut the endives into 2-inch lengths.
To make the dressing, put the mustard in a salad bowl. Add the vinegar. Start beating with a wire whisk while adding the oil. Add salt and pepper. Add the chopped onion. Blend well.
Add the watercress, endive, orange slices and parsley and toss well. Serve.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 15 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 298 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

For the best flavor, use fresh, tender watercress and endive. Look for leaves that are brightly colored and free of blemishes.
If you can't find Cara Cara oranges, you can use regular navel oranges. However, Cara Cara oranges have a sweeter, more complex flavor.
To make the salad ahead of time, prepare the dressing and chop the watercress and endive. Store the salad ingredients separately in the refrigerator for up to 2 days. When ready to serve, toss the salad ingredients together and drizzle with the dressing.

Conclusion:

This watercress, endive, and orange salad is a refreshing and flavorful side dish or light lunch. The combination of peppery watercress, bitter endive, and sweet oranges is perfectly balanced. The tangy dressing adds a finishing touch of flavor. This salad is sure to please everyone at your table.