• 6servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 Red onion - thinly sliced (medium)

  2. 3 tablespoons 45ml White wine vinegar

  3. 1 tablespoon 15ml Dijon-style mustard

  4. 2 teaspoons 10ml Cracked black peppercorns

  5. 1/2 teaspoon 2 1/2ml Salt

  6. 1/4 teaspoon 1 1/3ml Cayenne pepper

  7. 1/2 cup 118ml Extra-virgin olive oil - scant

  8. 1/2 cup

  9. 2 Tangerines - peel, pith removed,

  10. And cut into segments

  11. 2 Watercress - coarse stems

  12. Removed, washed and dried

Instructions Jump to Ingredients ↑

  1. In a bowl, combine the sliced onion with ice water to cover and let soak for 30 to 45 minutes. Meanwhile, make the vinaigrette.

  2. In a glass bowl, whisk together the vinegar, mustard, pepper, salt, and cayenne until thoroughly blended. Drizzle the olive oil over in a thin stream, whisking constantly until all the oil is incorporated.

  3. Drain the soaking onions, pat them dry with paper towels, and separate into rings. In a large bowl, toss the tangerines and the watercress together gently. Drizzle over enough vinaigrette just to coat and toss again. Mound some salad onto the plate and scatter a few onion rings over the top.

  4. This recipe yields 6 servings.


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