Recipe: Blood Orange & Watercress Salad
Actually, Homer, you can indeed win friends with salad. Especially if the salad is as pretty as this one!
I recently received a box full of beautiful blood oranges from the lovely Mancini family who produce citrus in the Riverina region of NSW. Cocktails were shaken, curd was stirred and I ate and juiced a substantial number of the sweetly blushing orbs. I had numerous other recipes to try but, as is often the case, life got in the way of my best laid plans. One recipe I played around with was this little salad. She's a stunner, right? I can't take full credit for this one as my inspiration came directly from the one and only Sweet Paul. The image stopped me in my tracks and I couldn't wait to have a go at recreating that symphonic food styling. A few changes were made for personal preference and I was quite happy with the finished product - a painter's palette of secondary colours showcasing those stunning blood oranges.
Blood Orange & Watercress Salad
4 cups watercress
3 blood oranges, rind and pith removed, sliced thin
½ red onion, sliced finely
2 purple carrots, peeled into ribbons
¼ cup pumpkin seeds
100g feta, crumbled
Blood Orange Dressing:
3 tablespoons blood orange juice
2 tablespoon red wine vinegar
½ tablespoon caster sugar
¼ cup olive oil
Pinch of salt, to taste
- Combine dressing ingredients.
- Toss watercress, blood orange, onion and carrot with dressing.
- Scatter pumpkin seeds and feta on top
- Serve however you wish but I wholeheartedly endorse playing with your food for this one! I took my time with the plating above, starting with the orange slices and layering up from there. Keep a cloth or tissue handy as the orange juice will run and the carrot will stain - the effect of the design is dulled if the plate isn't pristine.