Yields Makes 2 servings
Notes: For 4 servings, double the ingredients.

How to Make It

Step 1
1

With a small, sharp knife, cut ends off orange, deep enough to reveal flesh. Set orange on one cut end on a board. Following its curve with the knife, slice off peel and white pith, down to orange flesh. Holding orange over a strainer set over a small bowl to catch juice, cut between inner membranes and fruit to release segments; drop segments into strainer. Squeeze juice from membranes into bowl; discard membranes.

Step 2
2

In a large bowl, whisk together olive oil, lemon juice, and 1 tablespoon of the orange juice; reserve remaining juice for another use. Add watercress, orange segments, and almonds. Mix gently. Add salt and pepper to taste and mix again. Mound on plates.

Ingredients

 1 orange (8 oz.)
 1 tablespoon extra-virgin olive oil
 1 tablespoon lemon juice
 1 quart bite-size pieces tender watercress sprigs (3 oz.), rinsed and crisped
 2 tablespoons chopped roasted, salted almonds
  Salt and pepper

Directions

Step 1
1

With a small, sharp knife, cut ends off orange, deep enough to reveal flesh. Set orange on one cut end on a board. Following its curve with the knife, slice off peel and white pith, down to orange flesh. Holding orange over a strainer set over a small bowl to catch juice, cut between inner membranes and fruit to release segments; drop segments into strainer. Squeeze juice from membranes into bowl; discard membranes.

Step 2
2

In a large bowl, whisk together olive oil, lemon juice, and 1 tablespoon of the orange juice; reserve remaining juice for another use. Add watercress, orange segments, and almonds. Mix gently. Add salt and pepper to taste and mix again. Mound on plates.

Watercress and Orange Salad