Watercress Endive Salad with Blood Oranges and Pomegranates

Lisa Romerein; Valerie Aikman-Smith

Slice Belgian endive right before serving, as it tends to discolor when exposed to air. All the other ingredients and the vinaigrette can be prepared hours ahead of time and chilled, covered.

Yield: Makes 12 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 176
  • Calories from fat: 56%
  • Protein: 3.9g
  • Fat: 11g
  • Saturated fat: 1.2g
  • Carbohydrate: 18g
  • Fiber: 4g
  • Sodium: 92mg
  • Cholesterol: 0.0mg


  • 8 large blood oranges
  • 6 bunches watercress or arugula, large stems removed
  • 3 heads Belgian endive, thinly sliced crosswise
  • 4 to 5 tbsp. Champagne Vinaigrette
  • 1/2 to 3/4 cup pomegranate seeds
  • 1 cup slivered almonds, toasted


  1. 1. With a small, sharp knife, cut ends off oranges. Set 1 orange, cut side down, on a cutting board. Following its curve with the knife, slice off peel and white pith. Cut between inner membranes and fruit to release segments; drop segments into bowl. Repeat with remaining oranges.
  2. 2. Rinse and dry watercress. In a large bowl, toss watercress, Belgian endive, and oranges with just enough vinaigrette to coat. Divide among 12 salad plates and garnish each salad with pomegranate seeds and toasted almonds.
  3. Note: Nutritional analysis is per serving, with vinaigrette.
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