Watercress and orange salad with black olive vinaigrette

Indulge in this refreshing watercress salad tossed with tangy orange segments and drizzled with a savory black olive vinaigrette. Experience a burst of citrus flavors in every bite.

Ingredients:

• 1/2 cup pitted kalamata olives
• 1 small garlic clove, chopped
• 1/2 teaspoon chopped rosemary
• 3 tablespoons red wine vinegar
• 5 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 3 navel oranges
• 2 large bunches of watercress, thick stems discarded
• 2 Belgian endives—halved, cored and thinly sliced lengthwise
• 1 cup flat-leaf parsley leaves
• 1 small red onion, halved and thinly sliced

Instructions:

1. Roughly chop 1/4 cup of the olives and place them in a small bowl. In a small food processor, blend the remaining 1/4 cup of olives with the garlic and rosemary until the olives are chopped. Mix in the vinegar and blend two more times to mix; add this to the chopped olives in the bowl. Whisk in the olive oil and season with salt and pepper.
2. With a sharp knife, peel the oranges, getting rid of all the bitter white pith. Over a bowl, slice in between the membranes to release the orange sections into the bowl; strain the juice and save it for later use. Combine the watercress, endives, parsley, and onion. Pour the prepared dressing over the salad and mix thoroughly. Season with salt and pepper and serve immediately.

Summary:

• Calories: 996 kcal
• Fat: 76 g
• Protein: 14 g
• Carbs: 77 g
• Potassium: 2259 mg
• Magnesium: 157 mg