Recipe Details
| Title | Orange and watercress salad |
|
| Author | Hugh Fearnley-Whittingstall | |
| Portions | 4 | |
| Created | 16th February 2015 10:02 am |
Reports Download
Weight (Per Portion)
One portion of this dish weighs approximately 33.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Oranges | 4 Medium | |
| Oil, olive | 2 Tablespoon | |
| Sugar, granulated | 1 Pinch | |
| Salt, table | 1 Pinch | |
| Pepper, black | 1 Pinch | |
| Watercress, raw | 1 Bunch |
Special Dietary Requirements Suitability
    |
Allergen Warnings
| No Allergen Warnings at the moment! |
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 72 |  |
| Protein | 1.51% | |
| Other Carbohydrate | 0.01% | |
| Sugar | 0.14% | |
| Fat Saturated | 5.56% | |
| Fat Unsaturated | 12.77% | |
| Fiber | 1.53% | |
| Sodium | 0.89% | |
| Salt | 0.92% | |
Traffic Lights
 |  |  |  |
Recipe Method
1. Finely grate the zest of two of the oranges, avoiding any pith and peel them with a sharp knife, removing all the pith. 2. Run a sharp blade either side of the thin membranes, releasing whole segments one at a time. Let them drop into a bowl along with any juice that drips while you are performing this operation. 3. Make a dressing by mixing the olive oil with 1 tbsp saved juice, the finely grated zest, a pinch of sugar and a little salt and pepper. 4. Toss the leaves with this dressing just before serving and scatter the segments of orange among the leaves.