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Watercress, Orange, and Avocado Salad

4.4

(12)

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Watercress, Orange, and Avocado SaladPornchai Mittongtare

To dress up a typical watercress salad for the holidays, Santibañez added orange segments, avocados, and a sweet-tangy pomegranate dressing.

Recipe information

  • Yield

    Makes 12 servings

Ingredients

Dressing

4 large garlic cloves, peeled
1 teaspoon plus 1/4 cup olive oil
2 1/2-inch-thick red onion slices
1/4 cup pomegranate juice
1/4 cup fresh lime juice
1 tablespoon pomegranate molasses*
1 tablespoon minced seeded serrano chiles
3/4 teaspoon aniseed, ground in spice mill
2 1/2 tablespoons chopped fresh cilantro

Salad

4 large navel oranges
5 cups thinly sliced red cabbage
3 large bunches watercress, thick stems trimmed (about 10 cups)
5 green onions, trimmed, cut into thin matchstick-size strips
2 large avocados, peeled, pitted, cut lengthwise into 1/2-inch-thick slices

Preparation

  1. For dressing:

    Step 1

    Preheat broiler. Place garlic cloves on small baking sheet; broil until golden brown, about 2 1/2 minutes per side. Heat 1 teaspoon oil in heavy small skillet over medium heat. Add onion slices; cook until light brown and slightly softened, about 7 minutes per side. Finely chop garlic and onion. Whisk pomegranate juice and next 4 ingredients in small bowl. Whisk in 1/4 cup oil. Mix in onion and garlic. Season with salt and pepper. Whisk in cilantro.

  2. For salad:

    Step 2

    Cut off all peel and white pith from oranges. Cut between membranes to release segments.

    Step 3

    Combine cabbage, watercress, green onions, and orange segments in large bowl. Add dressing and avocado slices and toss gently to coat. Transfer salad to large platter and serve.

  3. Step 4

    *A thick pomegranate syrup; available at some supermarkets and Middle Eastern markets and by mail from Adriana's Caravan (adrianascaravan.com).

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