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Watercress salad

Time 45 minutes
Yields Serves 6
Watercress salad
(Luis Sinco / Los Angeles Times)

Salad

1

Place the watercress, jicama, oranges and dressing in a stainless steel bowl and toss until the dressing evenly coats the watercress. Season with salt and pepper.

2

Divide among serving plates so that the oranges and jicama are visible throughout the salad and serve at once.

Coriander vinaigrette

1

Toast the coriander seeds in a dry skillet over low heat until fragrant, 2 to 3 minutes. Set aside. Place the seeds, oil, vinegar, cilantro, shallot and salt and pepper in a blender, and blend until emulsified. (Makes about 3/4 cup.)


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