Beverly Hills Crown Alligator Pear Salad

Recipe Ingredients

8 cups	1896ml	Cleaned watercress - (2 bunches)
4		Valencia oranges
4		Firm ripe buttery avocados
1 tablespoon	15ml	Lemon juice
2 tablespoons	30ml	Vegetable oil
		Sea salt - to taste
		Coarsely-ground black pepper - to taste

Recipe Instructions

Arrange watercress in shallow serving bowl.

Cut three oranges into crosswise slices. Cut off top and bottom of an orange. Stand orange on one flattened end and pare away peel and white pith along sides. Turn orange on its side and slice. Cut slices in half and repeat with two more oranges.

Cut avocados in half lengthwise, remove seeds, and peel. Cut each half crosswise into slices. Alternate orange and avocado slices over watercress.

Using a sharp knife or zester, remove orange zest from remaining orange and place in small mixing bowl. Squeeze about 2 tablespoons of juice from orange into bowl and add lemon juice. Whisk in oil and salt to taste. Add more orange or lemon juice as desired. Pour dressing over salad and top with black pepper.

This recipe yields 8 servings.

Source:
The Los Angeles Times, 12-05-2001

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