This salad was inspired by a recent visit to Estia in Toronto. While known for their selection of beautiful whole fresh fish, they also make the most beautiful salads and their eggplant appetizer (think smoky baba ganoush) alone is worth the trip.
P.S. This salad make a great gluten-free and vegan starter if you are looking for one.
Orange and Watercress Salad
- 4 navel oranges, skin removed and cut into 1/4-inch rounds
- 1 bunch watercress, trimmed and washed
- 2 watermelon radishes, very thinly sliced
- 1/2 cup toasted walnuts
- 1/2-1 tsp Aleppo pepper
- Salt and pepper
- 1/4 cup olive oil
- 2 Tbsp Champagne vinegar
- Pinch of sugar
- 1/2 tsp Dijon mustard
Place all the dressing ingredients in a large bowl and whisk until emulsified. Add the oranges, Aleppo pepper and some salt and pepper. Toss gently with your hands to coat evenly. Arrange the orange slices on your salad platter and sprinkle with a handful of nuts. There will be extra dressing but it can be used for dressing the rest of the salad ingredients.
Add the watercress and radishes and toss to coat and place over the oranges. Sprinkle with the rest of the nuts and give the salad a generous pinch of salt and pepper.