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The Boston Globe

Food & dining

Recipe for Orange-avocado salad

Essdras M Suarez/Globe Staff

Serves 4

A version of this recipe was originally published in Vogue in 1939 and reprinted in the cookbook “Food in Vogue,” by Maxime de la Falaise. This spring salad, served at the MFA Fashion Council lunch, is dressed with vinaigrette-marinated oranges and sweet onions. Start well in advance so the oranges and onion can marinate.

VINAIGRETTE

3tablespoons white wine vinegar
teaspoons Dijon mustard
teaspoons salt
Generous pinch black pepper
½cup olive oil

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1. In a bowl, whisk the vinegar, mustard, salt, and pepper.

2. Gradually whisk in the olive oil in a slow steady stream, until thoroughly blended. Taste for seasoning and add more salt and pepper, if you like.

SALAD

3navel oranges, peeled, cut in half, and sliced
1sweet onion, halved and thinly sliced
2avocados, peeled and sliced
Juice of 1 lemon
2bunches watercress, stems removed
Salt and pepper, to taste

1. In a large shallow bowl, combine the orange slices and onion. Pour over the vinaigrette. Stir gently. Cover with plastic wrap and refrigerate for at least 8 hours or for up to 1 day, stirring once or twice.

2. Add the avocados and lemon juice. Set aside for 20 minutes.

3. Arrange the watercress on a large platter. Use a slotted spoon to lift the oranges, onions, and avocado from the marinade and transfer to the platter. Spoon enough of the marinade over the mixture to moisten it. Michael Floreak. Adapted from “Food in Vogue”

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