In a small bowl, soak the thinly sliced onion in water with few drops of vinegar for about 1/2 h. You can also leave it overnight in the refrigerator. This makes the raw onion easier to digest and crispier.
Wash, rinse, and dry the orange, then remove the zest with a grater and put it in a small bowl. Pour in the oil, vinegar, and mustard, then
whisk well until the vinaigrette is emulsified. Add salt and pepper and set aside.
Rinse and spin-dry the watercress, then arrange the leaves on the serving plates. Drain and add the presoaked onion. Using a small sharp knife, cut off the peel and white pith from the orange(s), then cut between the membranes to separate the segments and place them on the plates. Drizzle the vinaigrette over the salad, garnish with the pink peppercorns (optional) then serve.
Our weekly newsletter includes:
Recipes, tips and advice on healthy eating
Occasional promotions on products & services from SOSCuisine and some trusted partners
Occasional invitations to help scientific research by answering surveys or participating in studies
Your email address will never be shared without your permission and you may unsubscribe at any time.
SOSCuisine, 3470 Stanley, Suite 1605, Montreal, QC, H3A 1R9, Canada.
When we collect your personal information, we always inform you of your rights and make it easy for you to exercise them. Where possible, we also let you manage your preferences about how much information you choose to share with us, or our partners.