A Salad of Watercress and Orange is everything you want in a salad; bold, peppery yet cooling, and bright with an earthy finish. This is a layered salad of contrasts; each ingredient keeps its integrity while simultaneously coming together in a harmony of lively flavors and textures.
I have never been a huge fan of starting a meal with classic heavy salads like “chef’s”, wedge, or Caesar. In my book, these salads shine when served as a hearty main course or side dish; they are not the most elegant choice for the opening act of progressive courses. A Salad of Watercress and Orange is an entirely different beast. It’s light, refreshing, and perfect as a first course, gently opening the meal and preparing your palate for richer dishes.
I enjoy this salad so much, you’ll often find it on my table as a light lunch or dinner, with nothing but a splash of vinaigrette, a freshly baked boule of bread, or baguette with some soft cultured butter and flaky sea salt. Simple, rustic meals like this leave me feeling enchanted and sated. It hits all the notes: salty, sweet, sour, and bitter!
A Powerhouse Vegetable: Get to Know Watercress
- Watercress is a cruciferous leafy green vegetable in the same family as other leafy greens such as arugula, bok choy, mustard greens, and kale.
- It is an aquatic or semi-aquatic perennial.
- Watercress is harvested April to October, but can be found in grocery stores year-round.
- Watercress is extremely nutrient rich, containing vitamins like A, C, K, magnesium, calcium, iron, and potassium. It also contains antioxidants and is low in calories and carbohydrates.
- In fact, watercress was named the healthiest vegetable by the Centers for Disease Control and Prevention (CDC). Watercress was the only vegetable or fruit to receive a nutrient density score of 100 out of 100. Look here for a deep dive on the details.
A Salad of Watercress and Orange
- Yield: 4 servings 1x
Ingredients
Vinaigrette
- ½ cup extra virgin olive oil
- 2 tablespoons sherry vinegar
- 2 tablespoons orange juice
- 1 tablespoon honey
- ½ tablespoon lemon juice, freshly squeezed
- 1 teaspoon orange zest
- 1 teaspoon orange flower water (optional)
- 1 teaspoon sea salt
- ½ teaspoon nutmeg, freshly grated
Salad
- 4 cups watercress and/or upland cress, washed and lightly dried
- 1 cup baby arugula, washed and dried (optional)
- 6–8 oranges
- ¾ cup pistachios, shelled
- ½ cup borage or viola flowers, freshly picked (optional)
- ½ lemon, fresh (optional)
Instructions
- In a medium glass jar with a tight-fitting lid, combine all vinaigrette ingredients and shake vigorously until fully combined and emulsified. Taste and adjust flavoring to your liking. Set aside until use.
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Toast the pistachios by placing them in a single layer in a medium-sized pan over medium heat. Stir consistently for 5 minutes or until they become lightly toasted and fragrant. Remove from the heat and cool on paper towels. Once cooled, roughly chop the pistachios and set aside.
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Using a sharp knife, remove the peel as well as the pith (the white part) from the flesh of the oranges, then slice the peeled oranges into ¼ inch thin, circular slices.
To Serve
- In the bottom of a medium/large bowl, drizzle a little vinaigrette, add the cress and arugula, and toss to combine. Remember, you can always add more vinaigrette, but you can’t take it out, so add a little at a time until all greens are well-covered but not drenched.
- Evenly distribute the orange slices between 4 salad plates. I like to arrange them in a circular pattern.
- Top each plate of oranges with an even amount of dressed greens.
- Using the halved lemon, squeeze a tiny bit of fresh lemon juice over each salad, sprinkle liberally with toasted pistachios, a pinch of sea salt, and fresh, edible flowers (if using).
- Alternatively, to serve this salad family style, use a platter and follow the same methodology: oranges on the bottom, top with dressed greens, and garnish.
Frequently Asked Questions
Are there make ahead instructions?
Yes, you can make the vinaigrette, toast and chop the pistachios, and prep the orange slices up to two days in advance. The vinaigrette and pistachios can be stored at room temperature, but keep the oranges in the fridge until use. Dress and garnish the greens just before serving.
What additions go well in this salad?
Part of the beauty of this recipe is its simplicity. However, a few ingredients are delicate enough to pair well – the key is to be light-handed. The point is to accentuate but not to overshadow the balance of the watercress and orange.
- Herbs like chervil, Italian parsley leaves, lovage or purslane
- Edible flowers
- Radish
- A variety of orange type citrus, such as mandarin, clementine, blood orange, etc.
What should I look for when purchasing watercress?
Watercress is highly perishable, so buy it as fresh as possible. Fresh watercress is bright green, with crisp, perky stems and leaves, and roots that are moist and white.
How do I store watercress?
Rinse watercress under cold water to remove pathogens and grit. Shake off excess water. Using a jar or pitcher, submerge the roots in cold water. Leave the stems and leaves above water. Wrap them lightly in damp paper towels, then with an airtight bag or cling wrap, and keep in the refrigerator for 2-4 days.
What are some other ways I can use watercress?
Watercress is versatile! It can be eaten raw or cooked and used in a variety of ways:
- Salads
- Pesto, chimichurri or gremolata
- Soups
- Stir-fries
- Lightly sauteed
- In a sandwich
- Juiced
- Smoothies
- Garnish
What beverages pair well with A Salad of Watercress and Orange?
- Iced tea
- Prosecco, Pinot Grigio, or Petillant Naturel (Pet-Nat)
- Still or sparkling water, with or without a submerged wheel of citrus
I hope this recipe brings joy and wellness to your table. If you make this recipe, or plan to make it, I’d love to hear about your experience. Let me know if you put your own spin on it, or what you paired it with.
One Response
Hi Asha, So beautiful! And enticing! I love the idea of nutmeg in the Vinaigrette – very creative. Todd’s growing arugula so we’ll try this soon. So many thanks! Lynne