Watercress Salad with Manchego and Orange

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Yield: Serves 4



  • 1 navel orange
  • 1 tablespoon sherry vinegar
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and ground pepper
  • 2 bunches watercress (about 5 ounces each) thick ends trimmed
  • 1/4 cup slivered almonds toasted
  • 2 ounces Manchego cheese cut into 8 wedges


  1. Using a sharp knife, cut off top and bottom of orange and slice away peel. Working over a medium bowl, cut out orange segments. Squeeze 2 teaspoons juice from membranes into a large bowl. Whisk in vinegar and oil; season with salt and pepper. Add watercress, orange segments, and almonds and toss to combine. Serve with cheese.
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