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Watercress Endive Salad with Blood Oranges and Pomegranates





Prep Time
1 hr

Slice Belgian endive right before serving, as it tends to discolor when exposed to air. All the other ingredients and the vinaigrette can be prepared hours ahead of time and chilled, covered.

Watercress Endive Salad with Blood Oranges and Pomegranates




Photo by Lisa Romerein
 8 large blood oranges
 6 bunches watercress or arugula, large stems removed
 3 heads Belgian endive, thinly sliced crosswise
 4 to 5 tbsp. Champagne Vinaigrette
 1/2 to 3/4 cup pomegranate seeds
 1 cup slivered almonds, toasted
Step 1
1

With a small, sharp knife, cut ends off oranges. Set 1 orange, cut side down, on a cutting board. Following its curve with the knife, slice off peel and white pith. Cut between inner membranes and fruit to release segments; drop segments into bowl. Repeat with remaining oranges.

Step 2
2

Rinse and dry watercress. In a large bowl, toss watercress, Belgian endive, and oranges with just enough vinaigrette to coat. Divide among 12 salad plates and garnish each salad with pomegranate seeds and toasted almonds.

Step 3
3

Note: Nutritional analysis is per serving, with vinaigrette.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories176
% Daily Value *
Total Fat 11g15%

Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 92mg4%
Total Carbohydrate 18g7%

Dietary Fiber 4g15%
Protein 3.9g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.