I adore using a variety of citrus fruits in my cooking this time of year. When it is chilly and grey outside, it is nice to have fresh, bright, juicy citrus fruits to work with–this is their peak season after all! Sliced ruby red grapefruits are a lovely addition to not only breakfast time dishes, but salads and braised proteins as well. For this simple salad, I paired slices of juicy grapefruit with peppery watercress leaves and a savory walnut vinaigrette. The buttery crunch of walnuts is a nice combination with the peppery greens and sweet-tart fruit; the vinaigrette is made with not only chopped walnuts, but walnut oil and a drizzle of white balsamic vinegar.
(To view this recipe, click on the blue title of the blog post above*)
Watercress & Grapefruit Salad with Walnut Vinaigrette
Ingredients:
- 4 cups watercress
- 1 large ruby red grapefruit, peeled and cut into rounds
- For the vinaigrette:
- 1/4 cup chopped walnuts
- 3 Tablespoons walnut oil
- salt and pepper
- 3 Tablespoons white balsamic vinegar
Directions:
- Whisk the vinaigrette ingredients together until smooth; season with salt and pepper to taste. To serve the salad, place the grapefruit rounds on a serving platter. Top with the greens and drizzle with the dressing.
Tagged: grapefruit, peppery greens, Salad, walnut oil, walnut vinaigrette, walnuts, watercress, white balsamic vinegar
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