Watercress Salad with Orange Segments, Roasted Asparagus Thinly Sliced Radishes with Citrus Vinaigrette and Slivered Almonds

  • Water cress for four people
  • Two oranges sectioned
  • One bunch of slender sized asparagus
  • Three tablespoons of olive oil
  • 1 small clove garlic very finely minced
  • Juice of ½ lemon
  • Six radishes
  • ¼ cup slivered almonds

Preheat oven to 400’

Soak radishes in an ice water bowl for 1 hour minimum in refrigerator

Rinse the watercress and trim the stems. Refrigerate.

Toast the slivered almonds in a small skillet over medium heat until light golden color. Sprinkle a touch of salt on them.

Mix the olive oil, lemon juice and garlic together. Season with salt and pepper to taste.

Pour the mixture over the asparagus. Roast the asparagus until tender in the 400’ oven. Time will depend on the size of the asparagus, bur be careful not to overcook them. Refrigerate.

Slice the radishes very thinly.

Mix the watercress, oranges, radishes , and chilled asparagus with the Citrus Vinaigrette. Sprinkle the almonds on the salad.

Dressing

  • 1/2 cup olive oil
  • ¼ cup fresh squeezed orange juice
  • 2 tbsp fresh lemon juice
  • Salt and pepper to taste

Leave a Comment

Previous post:

Next post: