Ingredients
1/2 c. pitted kalamata olives
1 clove garlic
1/2 tsp. chopped rosemary
3 tbsp. red wine vinegar
5 tbsp. extra-virgin olive oil
kosher salt and freshly ground pepper
3 navel oranges
2 bunch watercress
2 Belgian endives
1 c. flat-leaf parsley leaves
1 red onion
Preparation
Step 1Coarsely chop 1/4 cup of the olives and transfer them to a small bowl. In a mini processor, pulse the remaining 1/4 cup of olives with the garlic and rosemary until the olives are chopped. Add the vinegar and pulse twice to combine; add to the chopped olives in the bowl. Whisk in the olive oil and season with salt and pepper.Step 2Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the orange sections into the bowl; drain the juice and reserve for another use. Add the watercress, endives, parsley and onion. Pour the dressing over the salad and toss well. Season with salt and pepper and serve at once.Step 3Make Ahead: The dressing can be refrigerated for up to 2 days.
