Orange Salad
Cookbook Author Minnie Giraldi
Adapted by StarChefs
Yield: 6 servings
- 6 navel oranges
- 3 Tbs. honey
- 1 red onion
- 3 Tbs. pernod or anise liqueur
- 1/2 cup dry sherry
- juice of one lemon (strained)
- 1 bunch watercress
- 1/3 cup oil (walnut oil)
Method:
Peel oranges and remove all white membranes. Slice onion very thin, place
in a bowl and cover with sherry. Cover and marinate for 2 hours. Place
lemon juice, oil, honey, pepper and liqueur in a bowl add 2 tablespoons
sherry marinade and beat with a wire whisk. Slice oranges very thin and
lay over watercress overlapping circles. Beat the dressing and pour over
the oranges.
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