Watercress and Orange Salad with Black Olive Vinaigrette
Ingredients
- 1/2 cup pitted kalamata olives
- 1 small garlic clove, chopped
- 1/2 teaspoon chopped rosemary
- 3 tablespoons red wine vinegar
- 5 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 3 navel oranges
- 2 large bunches of watercress, thick stems discarded
- 2 Belgian endives—halved, cored and thinly sliced lengthwise
- 1 cup flat-leaf parsley leaves
- 1 small red onion, halved and thinly sliced
Instructions
Watercress and Orange Salad with Black Olive Vinaigrette serves 8 original recipe by Food & Wine.
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