Ingredients
- Servings: 4
- 1/2 cup vertically sliced red onion
- 1 teaspoon grated orange rind
- 1/3 cup fresh orange juice (about 2 oranges)
- 1 tablespoon extra virgin olive oil
- 1/8 teaspoon salt
- 6 cups trimmed watercress (about 3 ounces)
- 1 1/2 cups smoked trout
- 1 cup orange section (about 2 oranges)
Recipe
- 1 combine first 5 ingredients in a large bowl.
- 2 add watercress and remaining ingredients; toss gently to coat.
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