- 1 bunch watercress
- 2 Belgian endives
- 2 oranges
- 1 tablespoon white vinegar
- 1 tablespoon extra-virgin olive oil
- freshly ground pepper to taste
Wash the watercress, pat dry and tear into bite-size sprigs. Cut the endives widthwise int01/4 strips. Cut the rind [both zest and white pith] off the oranges to expose the flesh. Make V-shaped cuts to remove the individual segments from the membranes, working over a large bowl to catch the juice.
Add the vinegar, oil, salt, and pepper to the orange juice in the bowl and whisk until blended. Just before serving, add the watercress, endives, and orange segments. Gently toss to mix and serve at once.