Watercress Salad with Sardines, Oranges, and Pepitas
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
Photo: Bryan Gardner
- Comments()
Whole Living, January/February January/February 2012
- Yield Serves 2
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Ingredients
- Zest and juice of 1/2 lemon
- 1 tablespoon olive oil
- Coarse salt and pepper
- 2 cups watercress sprigs
- 1/4 small red onion, sliced
- 1 tablespoon fresh tarragon
- 2 clementines, peel and pith removed, sliced
- 1 (4-ounce) can olive-oil packed sardines, drained
- 3 tablespoons toasted pumpkin seeds
- Vinaigrette
Directions
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Whisk lemon zest and juice with olive oil. Season with salt and pepper.
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Arrange watercress, red onion, and tarragon on a platter.
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Top with clementine slices, sardines, and pumpkin seeds. Season with salt and pepper. Drizzle with vinaigrette, and adjust seasoning as necessary.
As simple as this recipe appears to be its delicious. The combination of textures and flavors make it really good.
Loved this salad. Only change I made was to use spring mix instead of watercress. The light citrus taste paired with the savory sardines is a great combination.
A little nervous about this recipe. I am not a fish eater but would like to be. Can a milder fish like tilapia, cod, or haddock be substituted?
I am loving the detox so far, but some of these recipes call for hard-to-find ingredients. So, this is one of those recipes where you might have to get creative. I hate sardines, so I substituted canned tuna and since I couldn't find any watercress, I used mixed greens. I also added some balsamic vinegar to the lemon juice/olive oil dressing. It worked out quite well, actually, and I loved how all of the flavors mingled. Makes a lovely light lunch.