Orange, watercress and endive with oriental orange dressing
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Finely-slivered radicchio; that had been cored, |
| ; and rinsed | ||
| 2 | larges | Belgian endives; separate into leaves |
| ; and rinse | ||
| 4 | larges | Seedless oranges; peeled, |
| ; sliced into rounds | ||
| 2 | bunches | Watercress; rinse, |
| ; discard woody stems | ||
| === DRESSING === | ||
| 6 | ounces | Frozen orange juice concentrate; unsweetened |
| Zest and juice of 1 large orange | ||
| ⅓ | cup | Light soy sauce |
| ⅓ | cup | Rice wine vinegar |
| 1 | tablespoon | Peeled and minced fresh ginger |
| 1½ | teaspoon | Sesame oil |
| ½ | cup | Chopped green onions |
| ¼ | cup | Chopped flat-leaf parsley |
| 1 | cup | Light olive or peanut oil |
| === GARNISH === | ||
| 1 | small | Sweet red onion; sliced in thin rings |
Directions
On chilled plates place a mound of the radicchio. Arrange endive, oranges and watercress attractively around. In a food processor, process all the ingredients except the olive oil until smooth. Beat in oil separately being careful not to emulsify. Drizzle dressing around and over salad. Place onion rings on top. Store any unused dressing in the refrigerator up to 2 weeks. This recipe yields 8 servings.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9605 broadcast 08-20-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
09-04-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.