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Watercress, witlof, orange and olive salad

Name: Watercress, witlof, orange and olive salad
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 100g (about 2 bunches) rocket; 1 bunch watercress, sprigs picked; 2 witlof (Belgian endive), leaves separated; 3 large navel oranges, peeled, thinly sliced; 1 large avocado, flesh cut into chunks; 1/4 cup kalamata olives; 1/4 cup blanched almonds, lightly toasted; 1/2 cup (125ml) extra virgin olive oil; 1 tbs white wine vinegar; 1 tsp balsamic vinegar, or to taste; 1/4 tsp caster sugar

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15m

Watercress, witlof, orange and olive salad

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by Belinda Jeffery

Cook and author

Oct 03, 2015

This bright, super easy salad gets the crunch, colour and taste ratio exactly right, providing a fantastic side dish option.

100g (about 2 bunches) rocket
1 bunch watercress, sprigs picked
2 witlof (Belgian endive), leaves separated
3 large navel oranges, peeled, thinly sliced
1 large avocado, flesh cut into chunks
1/4 cup kalamata olives
1/4 cup blanched almonds, lightly toasted

Dressing

1/2 cup (125ml) extra virgin olive oil
1 tbs white wine vinegar
1 tsp balsamic vinegar, or to taste
1/4 tsp caster sugar

Method

1.

For the dressing, shake all the ingredients with 1 tsp salt in a jar. Set aside.
2.

Combine rocket, watercress and witlof leaves in a large bowl. Add most of the orange, avocado and olives to the bowl, reserving a few pieces of each to garnish. Give the dressing a shake and pour some over the salad (any leftover dressing will keep chilled for up to 1 week). Gently turn the salad with your hands to combine, then pile into a bowl. Scatter over the almonds and reserved orange, avocado and olives, then serve.