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Recipe: Orange, Watercress and Endive With Oriental Orange Dressing edit
Photos
Upload a photoCreated by: Anonymous
Tags: Asian, Citrus, Condiment, Fruit, Oriental, Salad
edit Ingredients
2 |
cups Finely-slivered radicchio that had been cored, and rinsed |
2 |
lrg Belgian endives separate into leaves and rinse |
4 |
lrg Seedless oranges peeled, sliced into rounds |
2 |
bn Watercress rinse, discard woody stems |
6 |
ounces Frozen orange juice concentrate unsweetened |
|
Zest and juice of 1 large orange |
⅓ |
cup Light soy sauce |
⅓ |
|
1 |
tablespoon Peeled and minced fresh ginger |
1 ½ |
teaspoons Sesame oil |
½ |
cup Chopped green onions |
¼ |
cup Chopped flat-leaf parsley |
1 |
cup Light olive or peanut oil |
1 |
small Sweet red onion sliced in thin rings |
edit Preparation
Step 1 |
On chilled plates place a mound of the radicchio. Arrange endive, oranges and watercress attractively around. |
Step 2 |
In a food processor, process all the ingredients except the olive oil until smooth. Beat in oil separately being careful not to emulsify. |
Step 3 |
Drizzle dressing around and over salad. Place onion rings on top. |
Step 4 |
Store any unused dressing in the refrigerator up to 2 weeks. |
Step 5 |
edit Tools
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