Watercress and Tangerine Salad with Red Onions and Black Pepper Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 medium red onion, thinly sliced |
3 tablespoons white wine vinegar |
1 tablespoon dijon style mustard |
2 teaspoons cracked black peppercorns |
1/2 teaspoon salt |
1/4 teaspoon cayenne pepper |
scant 1/2 cup extra virgin olive oil |
2 tangerines, peel and pith removed and cut into segments |
2 bunches watercress, coarse stems removed, washed and dried |
Directions:
1. In a bowl, combine the sliced onion with ice water to cover and let soak for 30 to 45 minutes. Meanwhile, make the vinaigrette.
2. In a glass bowl, whisk together the vinegar, mustard, pepper, salt, and cayenne until thoroughly blended. Drizzle the olive oil over in a thin stream, whisking constantly until all the oil is incorporated.
3. Drain the soaking onions, pat them dry with paper towels, and separate into rings. In a large bowl, toss the tangerines and the watercress together gently. Drizzle over enough vinaigrette just to coat and toss again. Mound some salad onto the plate and scatter a few onion rings over the top.
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