Recipe for Orange-avocado salad
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.
|3||tablespoons white wine vinegar|
|1½||teaspoons Dijon mustard|
|Generous pinch black pepper|
|½||cup olive oil|
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.
|3||navel oranges, peeled, cut in half, and sliced|
|1||sweet onion, halved and thinly sliced|
|2||avocados, peeled and sliced|
|Juice of 1 lemon|
|2||bunches 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”