OR­ANGE AND WA­TER­CRESS SALAD

Recipe Michele Cranston

House and Leisure Food - - HK FOOD -

This recipe orig­i­nally ap­peared in Fresh & Fast: Sim­ply De­li­cious Healthy Food by Michele Cranston (Mur­doch Books, 2008)

1 red onion, finely sliced ½T sea salt 1T le­mon juice 3 hand­fuls of wa­ter­cress 4 or­anges

Serves 4

Put the onion in a bowl and sprin­kle the salt on top. Toss to en­sure the onion is well coated. Al­low to sit for 10 min­utes, then lightly rinse un­der cold run­ning wa­ter. Squeeze to re­move any ex­cess liq­uid and place in a small bowl with the le­mon juice.

Ar­range the wa­ter­cress on a serv­ing plate. Slice away the skin and pith of the or­anges. Hold­ing the or­anges over the wa­ter­cress, re­move the or­ange seg­ments by run­ning a sharp knife be­tween the in­di­vid­ual mem­branes, then ar­range the seg­ments on the wa­ter­cress. Al­low any ex­cess juice to driz­zle over the salad. Top with the onion and serve.

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