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Watercress, Pink Grapefruit, and Walnut Salad
Nb persons: 4
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| Watercress, Pink Grapefruit, and Walnut Salad | |
| Ingredients Serves 4. FOR THE DRESSING | |
| 2 1/4 tablespoons | minced ginger |
| 1/4 teaspoon | minced garlic |
| 1 tablespoon | fresh lime juice |
| 1 1/2 teaspoons | rice wine vinegar |
| 1/4 teaspoon | Asian sesame oil |
| 1/8 teaspoon | sugar |
| 3 tablespoons | extra-virgin olive oil |
| FOR THE SALAD 1 pink grapefruit | |
| 8 ounces | watercress, (about 2 bunches), thick stems removed |
| 1/2 cup | walnuts, coarsely chopped |
| 1/8 teaspoon | coarse salt |
| Freshly ground pepper | |
| Directions Make the dressing: Whisk together ginger, garlic, lime juice, vinegar, | |
| sesame oil, and sugar in a small bowl. Gradually add olive oil, whisking | |
constantly until fully combined. Set aside.
Remove peel and pith from grapefruit. Holding over a medium bowl, carve
out flesh between the membranes, letting segments drop into the bowl
(you should have about 3/4 cup segments). Add watercress. Pour dressing
over watercress and grapefruit; toss to coat. Sprinkle with walnuts.
Season with salt and pepper.
First published
Copyright 2009 Martha Stewart Living Omnimedia, Inc. All rights reserved.
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