White bean, blood orange and watercress salad

White bean, blood orange and watercress salad

By
From
Meat
Serves
4
Photographer
Dean Cambray

The creamy blandness of white beans goes brilliantly with the tang of oranges and peppery watercress. Do feel free to use other beans or pulses if you prefer. I love borlotti beans and even chickpeas or lentils. Blood oranges have a limited season, so substitute other citrus fruits, to taste. This salad is especially good with roast duck and grilled pork chops.

Ingredients

Quantity Ingredient
1 blood oranges, (or navel oranges)
400g cooked white beans, (or 1 x 400 g tin white beans, well rinsed and drained)
3 roma tomatoes, skinned, seeded and roughly chopped
2 cups watercress sprigs, roughly chopped
1/4 cup snipped chives
1/4 cup parsley, chopped

Dressing

Quantity Ingredient
1/4 cup blood orange juice
1/4 cup extra-virgin olive oil
salt
freshly ground black pepper

Method

  1. Use a small sharp knife to peel the oranges. Carefully cut out the segments, making sure there is no membrane or pith still attached. Reserve as much juice as you can to make the dressing.
  2. Put the orange segments into a mixing bowl and add the remaining salad ingredients.
  3. In another bowl, whisk together the dressing ingredients. Pour onto the salad and toss together gently.
Tags:
Meat
Adrian
Richardson
La
Luna
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