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

  1. Combine dressing ingredients.
  2. Toss watercress, blood orange, onion and carrot with dressing.
  3. Scatter pumpkin seeds and feta on top
  4. 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.