for the vinaigrette:
- 1/2 cup extra virgin olive oil
- 5 tablespoons whole-berry cranberry sauce
- 1 tablespoons jarred horseradish
- 2 tablespoons cider vinegar
- 2 tablespoons fresh orange juice
- salt and freshly ground black pepper
for the salad:
- 1 large navel orange
- 12 large green-leaf lettuce leaves
- 1 small bunch watercress, thick stems removed
- 2 large smoked trout fillets (about 1 pound), broken into 1-inch pieces
- 1/2 small red onion, thinly sliced
- 1 tablespoon flat-leaf parsley, minced
Makes 4 servings.
To prepare the vinaigrette, combine the oil, cranberries, horseradish, vinegar, and orange juice in a blender. Pulse on and off until mixture blends easily, then blend until smooth. Season with salt and pepper. The vinaigrette can be made up to 2 days ahead and kept refrigerated, covered. Bring to room temperature and blend for 10 seconds to re-emulsify before serving.
To assemble the salad: Section the orange. Place the lettuce leaves on a large platter. Top with the watercress, trout, orange sections, and red onion, in that order. Drizzle 1/2 cup of the vinaigrette over the salad and sprinkle with the parsley. Serve immediately, with the remaining vinaigrette on the side.
From The Stonewall Kitchen Cookbook.