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Home > Restaurants > Recipes > Arugula-and-Watercress Salad

Arugula-and-Watercress Salad

Provided by: Chef Patricia Yeo
Served at: AZ

  • Type of Dish: Salads, Sides
  • Servings: 6
  • Cuisine: American
  • Special Requests: Healthy, Quick and Easy, Vegetarian/Vegan
  • Reader Rating: Write a Review

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1 shallot, diced
1/4 cup red-wine vinegar
1 tablespoon Dijon mustard
1/2 cup olive oil
1 tablespoon hazelnut oil (optional)
1 bunch arugula, stems removed and leaves torn into bite-size pieces
1 bunch watercress, stems removed
1 cup orange segments


Whisk together the shallot, vinegar, mustard, olive oil, and hazelnut oil in a bowl. Add the arugula, watercress, and orange segments to a large bowl and dress with the vinaigrette. (Published 2000)

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