Orange Salad recipe
Serves 6
- 6 navel oranges
- 3 Tbs. honey
- 1 red onion
- 3 Tbs. pernod or anise liqueur
- 1/2 cup dry sherry
- juice of one lemon (strained)
- 1 bunch watercress
- 1/3 cup oil (walnut oil)
Peel oranges and remove all white membranes. Slice onion
very thin, place in a bowl and cover with sherry. Cover and marinate for 2 hours. Place lemon juice, oil, honey, pepper and liqueur in a bowl add 2 tablespoons sherry marinade and beat with a wire whisk. Slice oranges very thin and lay over watercress overlapping circles. Beat the dressing and pour over the oranges.
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