Watercress And Tangerine Salad With Red Onions

Recipe Ingredients

1		Red onion - thinly sliced (medium)
3 tablespoons	45ml	White wine vinegar
1 tablespoon	15ml	Dijon-style mustard
2 teaspoons	10ml	Cracked black peppercorns
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Cayenne pepper
1/2 cup	118ml	Extra-virgin olive oil - scant 1/2 cup
2		Tangerines - peel, pith removed,
		And cut into segments
2		Watercress - coarse stems
		Removed, washed and dried

Recipe Instructions

In a bowl, combine the sliced onion with ice water to cover and let soak for 30 to 45 minutes. Meanwhile, make the vinaigrette.

In a glass bowl, whisk together the vinegar, mustard, pepper, salt, and cayenne until thoroughly blended. Drizzle the olive oil over in a thin stream, whisking constantly until all the oil is incorporated.

Drain the soaking onions, pat them dry with paper towels, and separate into rings. In a large bowl, toss the tangerines and the watercress together gently. Drizzle over enough vinaigrette just to coat and toss again. Mound some salad onto the plate and scatter a few onion rings over the top.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6248 broadcast 04-14-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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