Watercress Salad With Shaved Beets, Walnuts and Roquefort

Name: Watercress Salad With Shaved Beets, Walnuts and Roquefort
Yield: 4 servings
Ingredients: ¼ cup fresh orange juice; 2 teaspoons fresh lemon juice; 1 teaspoon olive oil; 1 teaspoon kosher salt; Freshly ground pepper to taste; 8 cups watercress (about 5 bunches), heavy stems removed; 2 medium beets, trimmed, peeled and coarsely grated; ½ cup walnut pieces, toasted; ½ cup crumbled Roquefort

By Molly O’Neill

Published June 3, 1995

Total Time: 5 minutes
Rating: (0)
Comments: Read comments

Featured in: The Wild Bunch

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Ingredients

Yield:Four servings

¼ cup fresh orange juice
2 teaspoons fresh lemon juice
1 teaspoon olive oil
1 teaspoon kosher salt
Freshly ground pepper to taste
8 cups watercress (about 5 bunches), heavy stems removed
2 medium beets, trimmed, peeled and coarsely grated
½ cup walnut pieces, toasted
½ cup crumbled Roquefort

Ingredient Substitution Guide

Preparation

Step 1
In a bowl, whisk together the orange juice, lemon juice, olive oil, salt and pepper. Place the watercress in a large bowl and toss with the dressing. Add the beets and walnuts. Divide among 4 plates and sprinkle with the Roquefort. Serve immediately.