Orange, watercress and endive with oriental orange dressing

Yield: 8 servings

Measure Ingredient
2 cups Finely-slivered radicchio; that had been cored,
\N \N ; and rinsed
2 larges Belgian endives; separate into leaves
\N \N ; and rinse
4 larges Seedless oranges; peeled,
\N \N ; sliced into rounds
2 bunches Watercress; rinse,
\N \N ; discard woody stems
\N \N === DRESSING ===
6 ounces Frozen orange juice concentrate; unsweetened
\N \N 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
\N \N === GARNISH ===
1 small Sweet red onion; sliced in thin rings

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.

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