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| Watercress & Orange Salad ~ A heavy or rich main course demands a well-made salad to follow it, to lighten and refresh the palate. This attractive salad of watercress with oranges and onion rings will please the eye, too. It has an unusual dressing that is lightly flavored with cumin. 2 bunches watercress 1 orange 1 small red onion 2 tsp prepared imported mustard, preferably Dijon 1/4 tsp ground cumin 2 tbsp red wine vinegar 1/4 cup olive oil salt & pepper 1. Trim off any tough stems from the bottoms of the watercress. Rinse the leaves and drain well. There should be about 10 cups of loosely packed leaves. 2. Put the leaves into a salad bowl. 3. Peel the orange and cut or break into sections, discarding all the seeds and membrane. There should be about 1 1/4 cups of orange sections. 4. Peel the onion and slice it thinly. Break the slices into rings. There should be about 1 1/2 cups of onion rings. 5. Add the orange sections and onion rings to the watercress in the salad bowl. 6. Put the mustard, cumin and vinegar into a small bowl and beat with a wire whisk. Beat in the oil and add salt & pepper to taste. 7. Pour the dressing over the salad and toss well. Serves 4 |