Recipe Details
Title Orange and watercress salad
Author Hugh Fearnley-Whittingstall
Portions 4
Created 16th February 2015 10:02 am
Weight (Per Portion)

One portion of this dish weighs approximately 33.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Oranges4 Medium
Oil, olive2 Tablespoon
Sugar, granulated1 Pinch
Salt, table1 Pinch
Pepper, black1 Pinch
Watercress, raw1 Bunch
Special Dietary Requirements Suitability
Allergen Warnings
No Allergen Warnings at the moment!
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 72
Protein 1.51%
Other Carbohydrate 0.01%
Sugar 0.14%
Fat Saturated 5.56%
Fat Unsaturated 12.77%
Fiber 1.53%
Sodium 0.89%
Salt 0.92%
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Recipe Method
1. Finely grate the zest of two of the oranges, avoiding any pith and peel them with a sharp knife, removing all the pith. 2. Run a sharp blade either side of the thin membranes, releasing whole segments one at a time. Let them drop into a bowl along with any juice that drips while you are performing this operation. 3. Make a dressing by mixing the olive oil with 1 tbsp saved juice, the finely grated zest, a pinch of sugar and a little salt and pepper. 4. Toss the leaves with this dressing just before serving and scatter the segments of orange among the leaves.