Watercress, Carrot, And Orange Salad In A Honey Dressing

Description

Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM

Peppery watercress makes a fine partner to sweet carrots and oranges in this salad, all of which are tossed in a refreshing orange and honey dressing scented with cumin. The salad makes an excellent accompaniment to grilled lamb or fish.

Ingredients

• 3   large navel oranges
• 4   small (8 to 10 ounces total) carrots
• Salt
• 2   tablespoons honey
• 2   tablespoons white wine vinegar
• 2   tablespoons canola oil
• ¾  teaspoon ground cumin
• 2   large bunches attractive watercress, stemmed

Directions

1. Grate enough peel from 1 orange to make 2 teaspoons zest and place in a nonreactive salad bowl.
2. Juice orange to yield 2 tablespoons of juice and add to salad bowl.
3. Using a sharp paring knife, cut away skin and all white pith from remaining 2 oranges.
4. Cut between membranes to remove orange segments, and add to salad bowl.
5. Bring a large saucepan of water to a boil.
6. Cut carrots on the diagonal into thin, ¼-inch-thick slices.
7. Add 1 teaspoon salt and carrots to pot and cook until just tender, about 3 minutes.
8. Drain in a colander and pat dry.
9. Add carrots to salad bowl.
10. Add honey, vinegar, oil, cumin, and ½ teaspoon salt to bowl and stir gently to combine. (The salad can be prepared 2 hours ahead to this point.
11. Cover with plastic wrap and leave at cool room temperature. Stir salad again when ready to serve.)
12. To finish salad, add sprigs of watercress to salad and toss well to coat.
13. Taste and add more salt if needed.
14. Mound salad on 6 individual salad plates.
15. Serve immediately.

YIELD: SERVES 6