Orange, Watercress and Endive Salad with Asian Orange Vinaigrette

Recipe adapted from John Ash.

Salad
2 largeEndive, separated into leaves
4 largeSeedless oranges, peeled and sliced into rounds
2 bunchesWatercress, woody stems discarded, cress rinsed
2 cupsFinely sliced radicchio
Vinaigrette
½ cupFrozen orange juice concentrate
1 largeOrange, zest and juice
¼ cupLight soy sauce
⅓ cupRice wine vinegar
1 TablespoonPeeled and minced fresh ginger
1 ½ teaspoonsToasted sesame oil
⅓ cupStella Cadente Blood Orange Oil
2 TablespoonsFinely chopped green onions
3 TablespoonsFinely chopped cilantro or parsley
Salt and freshly ground black pepper

 

Vinaigrette
Add the first 5 ingrediants to a blender and blend until smooth. Add oils and pulse 2 or 3 times to turn a light emulsion. Whisk in onions and cilantro and season to your taste with salt and pepper.

Salad
Arrange endive, oranges, and watercress attractively on chilled plates. Toss the radicchio with a couple of tablespoons of the vinaigrette and mound in the center. Drizzle additional vinaigrette over the rest of the salad.

Note: You may not use all the vinaigrette but it will keep up to 5 days covered in the refrigerator and makes an excellent marinade for grilled fish, chicken, or pork.


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