June 22, 2014
0 Ratings
  • Serves 4
Author Notes

I thought of this one hot sultry afternoon when I was looking for something to serve friends that were coming over - something light, breezy but with a tang. —THE MATH CHEF

What You'll Need
  • Main salad ingredients
  • 2 bunches watercress, with hearty green leaves
  • 4 endives
  • 1 large red grapefruit
  • 2 tablespoons sea salt or kosher salt
  • Mustard Olive-oil dressing
  • 1 teaspoon mustard, preferably Dijon-style
  • 2 tablespoons olive oil, preferably organic extra virgin
  • 1/2 teaspoon freshly ground black pepper, with the "fine" setting.
  • 1 large lemon, preferably juicy
  1. Main salad ingredients
  2. Trim the ends of the watercress sprigs.
  3. Soak the bunches of watercress in water salted with the sea salt or kosher salt for a half hour, rinsing them afterwards in cold filtered water.
  4. Break off the individual endive leaves, and soak them in salted water as well, also for a half hour, rinsing them afterwards in cold filtered water as well.
  5. Slice the grapefruit in half, carefully scoop out each half and cut into approximately 2" x 2" wedges, and drop into the bowl.
  6. Mix thoroughly and then dress it with the mustard-olive oil dressing, stirring it in.
  1. Mustard Olive-oil dressing
  2. Mix the mustard and the olive oil together in a large bowl, and using a stainless steel whisk, whisk the emulsion.
  3. Squeeze the lemon into the bowl, and continue whisking.
  4. Mix the pepper into the dressing.

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