Recipe courtesy of Mary Sue Milliken and Susan Feniger

Watercress and Tangerine Salad with Red Onions and Black Pepper Vinaigrette

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  • Level: Easy
  • Yield: 6 servings.
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1 medium red onion, thinly sliced

3 tablespoons white wine vinegar

1 tablespoon Dijon style mustard

2 teaspoons cracked black peppercorns

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

Scant 1/2 cup extra virgin olive oil

2 tangerines, peel and pith removed and cut into segments

2 bunches watercress, coarse stems removed, washed and dried


  1. In a bowl, combine the sliced onion with ice water to cover and let soak for 30 to 45 minutes. Meanwhile, make the vinaigrette.
  2. In a glass bowl, whisk together the vinegar, mustard, pepper, salt, and cayenne until thoroughly blended. Drizzle the olive oil over in a thin stream, whisking constantly until all the oil is incorporated.
  3. Drain the soaking onions, pat them dry with paper towels, and separate into rings. In a large bowl, toss the tangerines and the watercress together gently. Drizzle over enough vinaigrette just to coat and toss again. Mound some salad onto the plate and scatter a few onion rings over the top.