Watercress, Orange, and Avocado Salad

Name: Watercress, Orange, and Avocado Salad
Yield: 12 Servings
Ingredients: 4 large garlic cloves, peeled; 1 teaspoon plus 1/4 cup olive oil; 2 cups 1/2-inch-thick red onion slices; 1/4 cup pomegranate juice; 1/4 cup fresh lime juice; 1 tablespoon pomegranate molasses; 1 tablespoon minced seeded serrano chiles; 3/4 teaspoon aniseed, ground in spice mill; 2 1/2 tablespoons chopped fresh cilantro; 4 large navel oranges; 5 cups thinly sliced red cabbage; 3 large bunches watercress, thick stems trimmed (about 10 cups); 5 green onions, trimmed, cut into thin matchstick-size strips; 2 large avocados, peeled, pitted, cut lengthwise into 1/2-inch-thick slices

By Roberto Santiba ez

November 30, 2005

Recipe notes