0 (0)

Salads, Vegetarian

Watercress salad

Watercress salad
Luis Sinco / Los Angeles Times

Dear SOS: I would love to have the recipe for the jicama, watercress and orange salad from the Border Grill. It is wonderful. Cathy Deets Lancaster Dear Cathy: This salad, from Mary Sue Milliken and Susan Feniger, is a nice ... Read more

Total time: 45 minutes | Serves 6


  • 6 cups watercress, tough stems removed
  • 6 ounces jicama, cut into matchstick-size strips (about 2 cups)
  • 3 oranges, peeled and broken into segments
  • 1/2 cup coriander vinaigrette
  • Salt
  • Freshly ground pepper

Step 1Place the watercress, jicama, oranges and dressing in a stainless steel bowl and toss until the dressing evenly coats the watercress. Season with salt and pepper.

Step 2Divide among serving plates so that the oranges and jicama are visible throughout the salad and serve at once.

Coriander vinaigrette

  • 2 tablespoons coriander seeds
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup white wine vinegar
  • 1/2 bunch cilantro, roughly chopped
  • 1 tablespoon chopped shallot
  • 1-2 teaspoons coarse salt
  • Freshly ground pepper to taste

Step 1Toast the coriander seeds in a dry skillet over low heat until fragrant, 2 to 3 minutes. Set aside. Place the seeds, oil, vinegar, cilantro, shallot and salt and pepper in a blender, and blend until emulsified. (Makes about 3/4 cup.)


David LeFevre’s rib-eye steak
David LeFevre’s rib-eye steak

Lucques' grilled cheese with shallots
Lucques' grilled cheese with shallots

Wild mushroom ragout
Wild mushroom ragout

Risotto With Shrimp and Cherry Tomatoes
Risotto With Shrimp and Cherry Tomatoes

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Salads

Carrot Salad with lemon turmeric vinaigrette
Chioggia beet salad with horseradish creme fraiche
Composed salad with tuna and cannellini beans
Salad With Tangy Ginger Dressing