Orange and watercress salad



When I used to go visit my grandparents, we often used to go eating outside in this pretty good traditional restaurant called Luar da Fóia. Their home town is a very particular mountainous part of the Algarve, Monchique. This village, to be more precise, is home of really good quality producers, they produce meat and other meat derived products ( including  prosciutto or different types of sausages), honey and the good aguardente I already mentioned many times ( this Portuguese kind of grappa).  In that particular restaurant, I always had this salad as a side dish with a very tender local pig cut called Secretos, barbecued, with some Migas to go with it.

Eventually, since everyone loved it, the salad started being a classic in my family table. As lately a good part of my thoughts have been back home, I decided to share this one recipe with you.

It is a very simple kind of salad that is great served with grilled or braised red meat (pork, veal or even lamb).  It is a really refreshing and balances perfectly the fat of the meat with it’s acidity and juiciness. Ideal for a barbecue feast at home.

Ohh… And in case you noticed, there is garlic in this salad. I know…You can always skip it if you are not a fan, but let me tell you first that it is the garlic that completes these flavours and make it perfect (or wasn’t I Portuguese…).


(serves 4)

  • 2 oranges
  • 150g of watercress
  • 1 garlic clove
  • extra-virgin olive oil


Clean the watercress and segment two oranges. To segment the oranges just peel them and run the knife between each of the membranes to take out the clean segments one by one. Cut one garlic clove in slices and add it to the salad. In the end you don’t want to eat the garlic you just want it to leave some of it’s flavour in the salad, so do not cut the slices very thinly. Season the salad with some extra-virgin olive oil and mix it, the acidity of the remaining orange juice will mix with the olive oil and make a balanced dressing. Optionally, you can use homemade garlic infused olive oil, it is even better because you get the garlic flavour, without having to peel garlic and don’t even need to remove it afterwards.

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